Chicken 'n' Hash Brown Bake
Taste of Home
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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 love it! This is one recipe I often make for potlucks—it goes a long way, and all ages enjoy it.
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 50 min.
Ingredients:
- 1 package (32 ounce) frozen Southern-style hash brown potatoes, thawed
- 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 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:
Spread hash browns in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over the hash browns. Stir together the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.
Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.