1 pkg. (32 oz.) shredded hash brown potatoes, thawed
1 cup sour cream
1 1/2 cup shredded cheddar cheese
1 can (10.75 oz.) condensed cream of chicken soup, undiluted
1 1/2 cups shredded cheddar cheese
1/4 cup butter, melted
1/2 cup finely chopped onion
1 tsp. salt
1/4 tsp. black pepper
Combine in a large bowl. Pour into a non-greased 2 1/2 quart baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with dried or fresh parsley. Serve.
Note: This is one of our favorite dishes! Definitely a comfort food.