Chicken 'n' Hash Brown Bake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The first time I served this dish for company was to a family with five children. The kids and the adults loved it! This is one recipe I often make for potlucks Ingredients:
1 package (32 ounces) frozen cubed hash brown potatoes, thawed |
1 teaspoon salt |
1/4 teaspoon pepper |
4 cups diced cooked chicken |
1 can (4 ounces) mushroom stems and pieces, drained |
1 cup (8 ounces) sour cream |
2 cups chicken broth or stock |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 teaspoons chicken bouillon granules |
2 tablespoons finely chopped onion |
2 tablespoons finely chopped sweet red pepper |
1 garlic clove, minced |
paprika |
1/4 cup sliced almonds |
Directions:
1. Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.
2. Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.
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