1 (10 ounce) package frozen hash brown potatoes, thawed
2 (10 ounce) cans condensed cream of chicken soup
1 (8 ounce) can stewed tomatoes
1 cup chopped celery
2 1/2 cups chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried minced onion
1/3 cup chopped celery root
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Place hash brown potatoes in a large saucepan and add water to cover. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
In a large bowl, mix the cream of chicken soup, stewed tomatoes, celery, onion, parsley, salt, paprika, oregano and salt. Mix until well blended. Spread mixture on a large baking sheet.
Bake in preheated oven for 35 minutes. Turn heat to medium, then bake for an additional 20 minutes.