Preheat oven to 350°F (175°C).

In a large bowl, combine hash browns, cream of chicken soup, sour cream, shredded cheese, and chopped onion.

Season with salt and pepper to taste.

Melt butter in a separate pan or in the microwave.

In a separate bowl, combine melted butter and crushed corn flakes.

Grease a baking dish with butter or cooking spray.

Pour the potato mixture into the prepared baking dish.

Bake for 50 minutes.

Remove from oven and sprinkle the corn flake mixture evenly over the top.

Return to oven and bake for an additional 10 minutes, or until golden brown.

Let stand for a few minutes before serving.