Allow the potatoes to thaw in the refrigerator overnight. Alternatively, spread them on a baking sheet and warm in a 200°F oven for about 20 minutes, until fully thawed.
Preheat the oven to 350°F.
Lightly spray a 9 × 13–inch baking dish with nonstick cooking spray.
In a large bowl, combine the sour cream, cream of chicken soup, 6 tablespoons melted butter, salt, pepper, and dried minced onion. Mix until smooth and well blended.
Add the thawed potatoes and shredded cheddar cheese, stirring gently until evenly combined.
Spoon the mixture into the baking dish, spreading it into an even layer.
Place the potato chips in a large zip-top bag and gently crush them with your hands or a rolling pin.
Sprinkle the crushed potato chips evenly over the potato mixture.
Bake uncovered at 350°F for 40–50 minutes, until hot, bubbly, and lightly golden on top.