(30 oz) bag frozen hash brown potatoes
2 cups sour cream
1 (10.75 oz) can cream of chicken soup
1 medium onion finely chopped
2 cups shredded cheese
salt and pepper to taste
1 sleeve Ritz crackers crushed
4 Tbsp. butter (see recipe)
Preheat oven to 350°F.
Combine sour cream, cream of chicken soup, onion, cheese, salt and pepper in a large bowl.
Stir in hash brown potatoes. Pour and evenly spread into a greased 9×13" baking dish.
In a medium bowl, melt butter and stir in crushed Ritz crackers.
Evenly top casserole with buttered crackers.
Bake at 350°F for 30-45 minutes.