Place potatoes into refrigerator to thaw out overnight. Or place on counter to thaw for about an hour.
Preheat oven to 375F degrees. Spray an 11"x 7" baking dish with nonstick cooking spray (you can also use a 9x13 baking dish - it'll just be thinner)
In a large bowl, mix together the thawed potatoes with seasonings and cheese. Then stir in cream of chicken soup and sour cream.
Spread mixture into prepared baking dish.
Cover baking dish with nonstick foil and bake for about 45 minutes (until bubbly.)
After potatoes are cooked, spread crushed potato chips over potatoes.
Pour melted butter evenly over crushed chips.
Place back into oven and cook uncovered for an additional 10 minutes.
If you want a slightly more golden topping like mine, pop it under the broiler for a minute or two (keep a close eye - you may have to move it around for it to brown evenly).
Allow potatoes to cool for about 10 minutes before serving.
Video
Notes
I like my potato chips very finely crushed. This is a personal preference and you can certainly leave them as large as you like!