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Preheat oven to 350 degrees F.
In a large bowl, mix potatoes sour cream, 2 cups of the cheddar cheese, cream of chicken soup, salt, pepper, and green onions. Stir until well combined.
Crush Rice Chex.
Pour potatoes into a 9x13-inch baking dish. Top with crushed Chex and remaining cheese. Dot butter over the top of everything. Bake 40-45 minutes, until potatoes are bubbling and top has browned. If topping begins to brown early, cover very loosely with foil.
Remove from the oven and allow to cool for 5-10 minutes before serving.