Chicken 'n hash brown bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (32 oz) southern style hash browns |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | cups | Chicken; diced; cooked |
| 1 | can | (4 oz) mushrooms; sliced |
| 1 | cup | Sour cream |
| 2 | cups | Chicken broth |
| 1 | can | Cream of chicken soup |
| 2 | teaspoons | Chicken bouillon granules |
| 2 | tablespoons | Onions; finely chopped |
| 2 | tablespoons | Red pepper; finely chopped |
| Paprika | ||
| ¼ | cup | Almonds; sliced |
Directions
Recipe by: Sue Klapper Preparation Time: 1:00 Thaw hash browns overnight in refrigerator. Layer in an ungreased 9 x 13 pan. 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~ for 50 - 60 minutes or until heated through.
Source: Taste of Home Magazine. Posted to brand-name-recipes by RecipeLu <recipelu@...> on Jan 24, 1998
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