8 (4 ounce) skinless, boneless chicken breast halves
1 (10 ounce) package frozen hash brown potatoes
2 (10 ounce) cans condensed tomato soup
1 cup milk
1/3 cup butter
1/4 cup all-purpose flour
1/2 teaspoon onion powder
1/8 teaspoon paprika
1/2 teaspoon dried parsley
2 tablespoons Dijon mustard
Bring a large pot of water to a boil. Add chicken and cook 30 minutes on each side or until cooked through. Drain and place in a 9x13 inch baking dish.
In a large bowl, mix hash brown potatoes, tomato soup, milk, butter, flour, onion powder, paprika and parsley. Cover, and refrigerate 14 hours or overnight, until potatoes are tender.