Cracker Barrel Hashbrowns

1 pkg frozen shredded hash browns (1 lb 14 oz pk)
16 oz sour cream
1 can cream of chicken soup
1/2 chopped onions
1 stick butter
2 cups grated cheddar cheese
1 teaspoon salt
1 teaspoon pepper

Put potatoes in 9 by 13 greased pan. Season with salt & pepper. Mix together sour cream with onions. Add chicken soup, mix well pour over potatoes spread cheddar cheese on top, with butter cut up in cubes. Bake in 350 oven for 30 to 40, minutes until top is light golden brown.