2 lbs. frozen hash brown potatoes, not thawed
1/2 c. chopped onions
1 tsp. salt
1/2 c. (1 stick) butter, melted
1 16-oz. carton sour cream
1 can cream of chicken soup
1/4 to 1/2 c. dried parsley
2 c. shredded sharp Cheddar cheese, divided (or 1 c. sharp Cheddar cheese and 1 can Cheddar cheese soup)

Preheat oven to 350 degrees. Grease a large baking dish.