Crockpot Cheesy Taters

one bag frozen hashbrowns*                8 oz. sour cream

one stick of butter or margarine, melted     

1 can cream of chicken soup        

2 cups shredded cheddar cheese

Combine sour cream, soup and melted butter.  Spray the crockpot with no

stick spray.  Put in some of the hashbrowns, then some of the soup mixture,

then some of the cheese.  Repeat layers until done.  Cover and chill until

the next day.  Cook on low for 8 hours, or on high for 4 hours.  Stir well when

ready to serve.  You can also add in diced cooked ham.

*You can use O'Brien hash browns with peppers and onions if desired!