1 lb. frozen hash brown potatoes (4 1/2 c.)
2/3 c. (1/2 of 10 3/4 oz. can) condensed cream of chicken soup, undiluted
1 container (8 oz.) dairy sour cream
1 c. (4 oz.) shredded sharp Cheddar cheese
1/4 c. finely chopped onion
1/2 tsp. salt
1/4 tsp. ground black pepper
4 tbsp. butter, melted
3 c. Rice Chex cereal crushed to 2 c. (can sub. cornflakes or cottage cheese)

Preheat oven to 350 degrees. Butter shallow 1 1/2 quart baking dish. In large bowl break up potatoes (need not thaw).

Combine soup, sour cream, cheese, onion, salt and pepper. Add to potatoes; mix thoroughly. Turn into baking dish. Combine butter and chex crumbs until evenly coated. Sprinkle over potato mix. Bake 50-55 minutes or until potatoes are tender. Makes 6-8 servings.