Breakfast Casserole

Ingridients

1 (10.75 ounce) can condensed cream of chicken soup

1 (16 ounce) container sour cream

1 (2 pound) package frozen hash brown potatoes, thawed

1 cup cubed, cooked chicken meat

1 cup diced ham

1 onion, chopped

3/4 cup shredded Cheddar cheese

1 cup crushed potato chips

1/4 cup butter, melted

Directions

Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly greased 9 x 13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or margarine. Bake for another 15 minutes.