4 1/2 c. frozen hash brown potatoes
1 can cream of chicken soup
1/2 c. sour cream
1 c. shredded cheddar cheese
1/4 c. finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. melted butter
3 c. Rice Chex cereal, crushed (measure before crushing)

Break up potatoes but do not thaw completely. Combine soup, sour cream, cheese, onion, salt and pepper. Stir in potatoes and mix thoroughly. Put in greased 1 1/2 quart baking dish. Stir together melted butter and crushed cereal. Sprinkle over potatoes. Bake at 350 degrees for 45 to 50 minutes.