1 lg. onion
1 can cream of chicken soup
2 lg. cans chicken
Cheese
4 oz. jar pimento
1 can cream of celery soup
32 oz. pkg. frozen hashbrowns

Layer hashbrowns and chicken in a 9x13-inch Pyrex dish. Sauté onions in 3 tablespoons vegetable oil. Add 1/2 cup water, pimento, chicken soup and celery soup. Stir until smooth. Pour over chicken and potatoes. Place in 400°F oven and bake for 1 hour or until potatoes are done. Garnish with cheese.