2 (10 3/4 oz.) cans cream of chicken soup
1 (8 oz.) container sour cream
1/2 tsp. pepper
1 (30 to 32 oz.) pkg. frozen hash brown potatoes
3/4 c. sliced green onions
1 (2 oz.) jar diced pimientos
3/4 c. shredded sharp Cheddar cheese
3/4 c. shredded Swiss cheese
1/4 c. grated Parmesan cheese

Preheat oven to 375°F. Combine soup, sour cream and pepper in a large bowl; blend well. Stir in potatoes, onions, pimientos, Cheddar cheese and Swiss cheese. Spoon into 8x8-inch pan in an even layer; sprinkle with Parmesan cheese. Place pan on a cookie sheet.

Bake uncovered on cookie sheet 1 to 1 1/4 hours or until bubbling and golden brown. Use supporting cookie sheet to remove pan from oven; allow pan to cool several minutes on cookie sheet before lifting pan by handles. Serve immediately or cool 15 to 20 minutes; cover with Reynolds Wrap heavy-duty aluminum foil and freeze, if desired.

Makes 8 to 10 servings.