Chicken 'n' hash brown bake

1 servings

Ingredients

Quantity Ingredient
1 pack Frozen Southern-style hash
Brown potatoes -- 32 ounces
1 teaspoon Salt
¼ teaspoon Pepper
4 cups Chicken -- diced cooked
1 can Sliced mushrooms -- 4 ounces
Drained
1 cup Sour cream -- 8 ounces
2 cups Chicken broth -- or stock
1 can Condensed cream of chicken
Soup -- 10-3/4 ounces
Undilu
2 teaspoons Instant chicken bouillon
Granules
2 tablespoons Onion -- finely chopped
2 tablespoons Sweet red pepper -- finely
Chopped
1 each Garlic clove -- minced
Paprika
¼ cup Almonds -- sliced

Directions

Thaw hash browns overnight in refrigerator. Layer in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and pepper.

Place chicken and mushrooms over the hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all. Sprinkle with paprika and almonds. Bake, uncovered, at 350 deg.

for 50-60 minutes or until heated through. Yield: 8-10 servings Recipe By : Taste of Home

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