1 package (30 oz) frozen shredded southern style hash brown potatoes, thawed
½ cup chopped onion
¼ cup butter or margarine (melted)
2 tablespoons chopped fresh parsley
16 oz sour cream
½ teaspoon pepper
8 oz shredded cheddar cheese
¼ teaspoon salt
1 can (10 ¾ oz-) condensed cream of chicken soup, undiluted
In large bowl, combine all ingredients. Transfer to ungreased 9 X 13 baking dish.
Bake, uncovered, at 350 for 1 hour or until heated through.