Creamy Potato Casserole

30 oz. frozen shredded hashbrown potatoes, thawed

2 c. sour cream

2 c. shredded sharp cheddar cheese

1 can cream of chicken soup

1/2 c. chopped onion

1/4 c. butter, melted

2 tbs. chopped fresh parsley

1/4 tsp. salt

1/2 tsp. pepper

Combine all ingredients in a large bowl. Transfer the mixture to an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 1 hour or until heated through.