Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed2 cups sour cream2 cups shredded sharp cheddar cheese1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup chopped onion1/4 cup butter, melted2 tablespoons chopped fresh parsley1/2 teaspoon pepper1/4 teaspoon salt
Preparation
In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.
