Perky Hash Browns Potatoes - cooking recipe

Ingredients

1 (2 lb) bag frozen hash browns (not shredded)
chopped onion (amount you desire)
1 (1 ounce) can condensed cream of chicken soup
1 (12 ounce) container sour cream (can be lowfat or no fat)
salt and pepper
1/4 cup butter
crushed potato chips (plain or sour cream & onion)
additional butter, to drizzle
1/2 cup shreaded cheddar cheese (optional)

Preparation

Preheat oven to 350\u00b0.
In a 9x13 baking dish, place the 1/2 stick of butter and put in oven to melt.
Meanwhile, mix sour cream, onion,& cream of chicken, set aside; remove dish with melted butter from the oven, and pour hashbrowns in dish, and spread out evenly.
Sprinkle salt and pepper over top to your liking.
(If you desire to use shredded cheese, sprinkle this over top of Hashbrowns.) then pour sour cream mixture over top, and spread out evenly.
Crush potato chips and sprinkle on top and drizzle with butter.
Bake at 350\u00b0 for 35-45 minutes, checking occasionally for doneness.
Potatoes should be tender, but not mushy.
Enjoy!