1 bag frozen hashbrown potatoes
2 c. grated cheddar cheese
1 c. sour cream
1 sm. chopped onion
2 cans cream of chicken soup
3 tbsp. melted butter
One stack Ritz crackers

Thaw hashbrowns and place in large mixing bowl, add one cup cheese, sour cream, onion, and soup mix in well. Pour mixture into 9 by 11 baking dish and top with remaining cheese. Bake at 350 degrees and 20 minutes. Remove from oven and sprinkle Ritz crackers on top and pour melted butter on top and bake for 10 more minutes.