Creamy Chili Potatoes
6 Cups frozen southern style hash browns
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
2 to 4 tbsp diced canned green chilies
1/4 cup chopped parsley
1 can (2.25 oz) sliced ripe olives, drained
1.5 cups grated sharp cheddar cheese
2 tbsp grated parmesan cheese
Grease a shallow 2-quart baking dish. Pour boiling water over potatoes, let stand 5 minutes. Drain well. Combine undiluted soup, sour cream, chilies, parsley, olives and 1 cup cheddar cheese. Pour over potatoes and mix lightly. Preheat oven to 350 degrees. Spoon potatoes into prepared baking dish. Sprinkle with remaining 1/2 cup cheddar cheese and parmesan cheese. Bake in oven for 40-45 minutes until potatoes are tender. Makes 6-8 servings.
