Instructions: Place potatoes in a greased 9- by 13-inch pan. Season with salt and pepper. In a bowl add minced onions, and mix together with sour cream and cream of chicken soup. Pour soup mixture over potatoes; sprinkle with Cheddar cheese and butter, that you have cut into cubes. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

NOTES : Cracker Barrel does not use sour cream, you might want to try some chicken broth to bind everything together. I would keep two cans in mind, starting with one, and then trying another. You would also want to use the shredded and not the cubed hash browns. Oh yes, I would also omit the cream of chicken soup. I would add just enough broth to make sure everything is moistened, but do not soak the potatoes.

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