1 Pint sour cream
1 Can cream of chicken soup
¼ Cup butter
1 Tablespoon garlic salt
1 large bag frozen shredded hash brown potatoes, partially thawed
2 Cups shredded Cheddar cheese (8 oz)
Place potatoes in a 9X13 baking dish. In a saucepan on the stove, heat butter and soup until the butter is melted. Add 1½ cups cheese. Turn off heat and add sour cream. Mix until cheese is melted. Pour mixture over potatoes and stir until blended. Bake at 350 degrees for 30 minutes or until bubbly. Top with remaining cheese and bake for a few more minutes until top layer of cheese is melted.