INGREDIENTS
1 10 3/4 ounce can
cream of chicken soup
1 cup
sour cream (I used light)
1
small onion, finely chopped
1/4 cup
butter, melted
3/4 tsp
salt
pepper
2 cups
shredded cheddar cheese, divided
1
pkg frozen cubed hash brown potatoes , thawed (however, I recommend keeping them frozen if you want the potatoes more chunky and not so mushy)
diced green onion or chives, optional for garnish