1 (2 pound) bag frozen
  shredded hashbrown potatoes
1 can cream of chicken soup
1 stick butter, melted
1 (16 ounces) carton sour cream
16 ounces cheddar cheese,
Salt and pepper to taste

Mix all ingredients together, adding potatoes last. Put in a 9-by-13 pan. Bake at 375 degrees Fahrenheit for 1.5 hours, stirring occassionally.