Ingredients
3.5 cups hash brown potatoes, frozen
2.5 cups cream of chicken soup
8 oz sour cream
1/2 cup butter, melted and divided
8 oz cheddar cheese, grated
2 tbsp parsley, dried
2 cup dry stuffing mix
Preparation
Place hash browns in a large bowl, add soups, sour cream, 1/4 cup melted butter, cheese, parsley, and 1 teaspoon salt. Mix well.
Spoon into a large slow cooker. Sprinkle stuffing mix over potato mixture and drizzle remaining butter over stuffing.
Cover and cook on low for 6-8 hours or on high for 2-3 hours.
