FUNERAL POTATOES

Funeral Potatoes

1 8 ounce container sour cream
1 can cream of chicken soup

½ cup butter, melted
Two pound package frozen, diced hash browns
1 cup Kraft Monterrey Jack shredded cheese
½ cup chopped onions
¼ teaspoon Salt
¼ teaspoon Pepper
½ cup bread crumbs
¼ cup melted butter
Instructions
Preheat oven to 350 degrees F
Combine sour cream, cream of chicken, and melted butter in a large bowl.
Add hash browns, grated cheese, and chopped onions. Stir well.
Add a shake of salt and pepper.
Pour into a 9x13 pan.
Covered with buttered bread crumbs.
Bake for 60 minutes, unless made the night before -- then cook for 45 minutes.