Sour Cream Scalloped Potatoes

Two 12-ounce packages frozen hash browns
One 16-ounce carton sour cream
1/4 teaspoon pepper
1 can low-fat cream of chicken soup
1 cup shredded cheese
1/2 cup onion, chopped
1 teaspoon salt

Preheat oven to 350F. Thaw potatoes. Combine with remaining ingredients, folding in potatoes. Bake one hour in 13 x 9 x 2 inch greased pan.

Serves 10-12.

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Cajun Country -- New Iberia, Louisiana