Sour Cream Scalloped Potatoes

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1/2 cup butter or margarine, melted
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 cup french-fried onions

In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes. Makes 8 servings.