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    Chicken ‘n’ Hash Brown Bake


    Source of Recipe


    BBR

    Recipe Introduction


    Source: Taste of Home Magazine, 1994 Feb/March Issue


    List of Ingredients




    1 package (32 ounces) frozen southern-style hash brown potatoes
    1-teaspoon salt
    1/4 teaspoon pepper
    4 cups diced cooked chicken
    1 can (4 ounces) sliced mushrooms, drained
    1-cup (8 ounces) sour cream
    2 cups chicken broth or stock
    1 can (10-3/4 ounces) condensed cream or chicken soup, undiluted
    2 teaspoons instant 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

    Recipe



    Thaw hash browns overnight in refrigerator. Layer in an ungreased 13 x 9 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 350ºF for 50-60 minutes or until heated through

 

 

 

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