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Chicken 'n' Hash Brown Bake

Chicken 'n' Hash Brown Bake
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—it goes a long way, and all ages enjoy it. —Ruth Andrewson, Leavenworth, Washington
8-10 ServingsPrep: 10 min. Bake: 50 min.

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

  • 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.
  • Sprinkle with paprika and almonds. Bake, uncovered, at 350° for
  • 50-60 minutes or until heated through. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 cup) equals 274 calories,
© Taste of Home 2013

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Chicken 'n' Hash Brown Bake (continued)

Nutrition Facts: 11 g fat (4 g saturated fat), 68 mg cholesterol, 955 mg sodium, 22 g carbohydrate, 3 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013