Creamy Potato Casserole

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.