Chicken 'n' Hash Brown Bake Recipe

Reviewed on May. 08, 2013 by sls777

I don't know what I did wrong, but mine turned out soupy, which made the potatoes soggy. It was more like mashed potato casserole, but the flavor was good.

Reviewed on Mar. 11, 2013 by christycincy

This was delicious. I baked it for the full 60 minutes and then let it sit for about 10 minutes before serving. I saw that others said it was too soupy, but ours was pretty much perfect, a little extra "gravy" that we drizzled over the top after scooping out our portions. That extra "gravy" was totally absorbed when we went to have the leftovers.

Reviewed on Jan. 23, 2013 by ellimaye1

I took the advice of other reviewers before making this. I cooked my hash browns first. Instead of sprinkling them with salt, I used garlic salt for more flavor. I also used fresh mushroom and added more onion and half of a red pepper. It turned out fine and we liked it, but we decided that we would try other new recipes before making this again.

Reviewed on Oct. 03, 2012 by lindsyanderson

As a Pastry Chef, I know a thing or two about measurements and how to follow a recipe. I followed this one verbatim. Although the taste was decent, it was a soupy mess. Never, ever again.

Reviewed on Oct. 03, 2012 by lindsyanderson

As a Pastry Chef, I know a thing or two about measurements and how to follow a recipe. I followed this one verbatim. Although the taste was decent, it was a soupy mess. Never, ever again.

Reviewed on Oct. 03, 2012 by lindsyanderson

As a Pastry Chef, I know a thing or two about measurements and how to follow a recipe. I followed this one verbatim. Although the taste was decent, it was a soupy mess. Never, ever again.

Reviewed on Oct. 03, 2012 by lindsyanderson

As a Pastry Chef, I know a thing or two about measurements and how to follow a recipe. I followed this one verbatim. Although the taste was decent, it was a soupy mess. Never, ever again.

Reviewed on Oct. 03, 2012 by lindsyanderson

As a Pastry Chef, I know a thing or two about measurements and how to follow a recipe. I followed this one verbatim. Although the taste was decent, it was a soupy mess. Never, ever again.

Reviewed on Jun. 15, 2012 by 731pat

WOW...easy and taste good

Reviewed on Apr. 10, 2012 by tea-talk

Let me start by saying that I got this recipe from my mom because she LOVED it and wanted to pass it on to me. She makes it once a month and thinks it is the best thing since sliced bread. HOWEVER when I made it, I thought it was disgusting! It had a weird bitter / bland taste (if that makes any sense), and an awkward consistency. The flavors did not mesh together well, and I would definitely not make it again! To me it was a waste of ingredients, but like I said, my mom loved it. So I'm averaging our ratings and giving it a 3.

Reviewed on Apr. 01, 2012 by knitternurse

I made this for a church potluck and it was a hit.

Reviewed on Apr. 01, 2012 by louise6122

Heres the changes i made, i cook the hashbrowns in the oven first to crisp up i add 1 small can of cream of mushroom soup and 1 can of cream of celery, the chicken, sour cream, a little milk and about 2 cups of medium sharp cheddar cheese salt and pepper and onion if too dry i add another can of cream of mushroom soup mix together spread in cooked hashbrowns and top with more cheese bake another 30-40 minutes a little tweaking and it was very good, the OP had the right idea but needed improves IMHO

Reviewed on Mar. 31, 2012 by susanvavra

One of the reasons I made this recipe was because it was a contest winner. A contest winner? Really??? My family thought this casserole was bland and nothing special. I baked it according to the directions, but the hash browns were way overcooked, practically like mashed potatoes. Maybe it would be better if the hash browns weren't thawed? This recipe would be salvagable if it had more seasonings and maybe some cheese to perk it up. Also, experiment with either less cooking time or unthawed hash browns.

Reviewed on Mar. 24, 2012 by M.Focker

I made this recipe exactly by the recipe since it was my first time making it and it was very tasty but needs more chicken in order to be a main dish. I will serve the leftovers as a side dish next time.

Reviewed on Mar. 17, 2012 by cherrylady

This seemed like a good idea, but we found it to be very bland! The red pepper added the only flavor. If I try it again, I'll have to think of something flavorful to add. Maybe dry mustard, swiss cheese, diced ham... it needs something???

Reviewed on Mar. 15, 2012 by swinny

Hubby liked this a lot :) Will definitely make again....

Reviewed on Mar. 14, 2012 by transou4

I did not care for the mushiness of the potatoes on the bottom. I will make again, and will definitely add cheddar cheese - did that for the leftovers and they were much tastier! The almonds and red peppers on top were my favorite part.

Reviewed on Mar. 12, 2012 by hotsymama

I haven't tried this yet, however, it sounds wonderful. I make something similar that includes frozen baby peas and sliced water chestnuts. Crushed potato chips on the top. I created this recipe many years ago and I call it "Chip Chicken". My children's all time favorite.

Reviewed on Mar. 12, 2012 by Kim Berger

All though I LOVE to read the comments on dishes for a personal flair someone might have on a recipe or a slight change in ingrediant, I'm so sick of these negative posters ripping a recipe apart just because it does not fit into their way of thinking. This recipe is lovely-perfect for a pot luck or when you need something easy for a surprise house full of dinner guests or your kids friends! As the previous poster noted-this is not inteneded to eat everyday! This is not a goumet recipe and I doubt that it was ever intended to be. Everything needs to be eaten in moderation. As I would tell my child..."if you have nothing nice to say-don't say nothing at all".

Reviewed on Mar. 12, 2012 by deloriskay

too many potatoes and not enough sauce. what little sauce there was did have good flavor. would not make again...blah

Reviewed on Mar. 12, 2012 by cindybruns

It looked like slop on our plates and didn't taste much better. My family didn't eat it and I was so disappointed.

Reviewed on Mar. 12, 2012 by johnsonch

Have not tried this recipe yet but in reading other reviews I think that I would use low sodium soup and other low sodium ingredients. I have high blood pressure a heart condition and am diabetic so if you lower the sodium content this would help a lot.

Reviewed on Mar. 12, 2012 by mona4ua

This casserole is absolutely delish.

Reviewed on Mar. 12, 2012 by geehazusemai

I have to agree with "1" point of the previous review, this recipe does have more salt than we need, however, I am not aware of many who would prepare this on a daily basis. My family finds this a treat and we often serve it for gatherings. As for not calling it cooking there are those of us who do need short cuts, and I do not believe there is additional salt in the bagged hashbrowns. I find the absurdity in the previous review to be the attitude of the previous writer. Fix this recipe and enjoy, enjoy, enjoy. If using bagged hashbrowns or other convenient shortcuts and you can afford them, go for it and spend the saved time with your family and friends. Have fun!!!!!

Reviewed on Mar. 12, 2012 by isthisabadjoke

Sounds good, but I will use yougurt in place of sour cream. It will cut out fat and calories.

Reviewed on Mar. 11, 2012 by beverleyMK

Dumping a bag of frozen potatoes hardly qualifies as creating a recipe . The salt content of this is atrocious, not to mention the added preservatives. What's so hard about using fresh potatoes? If it's really that great a one cup serving wouldn't be enough and that has almost 1/2 of your daily allotment of salt.

Reviewed on Mar. 11, 2012 by beverleyMK

The amount of salt in this recipe is absurd. If it's really that good a person will easily have more than 1 cup--which contains almost a day's allotment of salt. What's so hard about dicing fresh potatoes ? That's called "cooking". And no preservatives and no salt. Dumping a bag of frozen potatoes is not creating a recipe... I'm sorry.

Reviewed on Mar. 11, 2012 by ILUVCHICKODEES___MN

I haven't tried this yet but had to "say I did" just so I could write something. It sounds yummy but I am going to try cashews instead of almonds. I have had lots of things with chicken and cashews.... a good combination

Reviewed on Mar. 05, 2012 by jimkaz98

Yummy! I used hashbrowns with onions and peppers to save time. I didn't add any broth and instead I used 1 can of cr of chicken and 1 can of cr of mushroom soup...it was not soupy at all. Delicious and will make again for sure!

Reviewed on Jul. 21, 2011 by jsturm6610

It was ok but I have had a lot of other recipes that are better. Mine also turned out "soupier" but as it sat it got thicker. I will try it again but it seems like the recipe is missing something

Reviewed on Oct. 02, 2010 by jaspertyler

We have made this twice this month. I like the combination of the flavors and especially like the almonds and the red peppers. We will make this again and again. It is delicious (and has leftovers that are still delicious!)

Reviewed on Aug. 02, 2010 by mrnmrsmills

We love this recipe! because my husband is picky i have to leave out the mushrooms, onions, peppers, and almonds and we put shredded cheese on top about 10-15 minutes before it got done baking and it turned out awesome!!!

Reviewed on Mar. 13, 2010 by thupfeld1

Very easy to make. It turned out "soupier" than I had expected, but it was still good. Any suggestions to get a creamier result??

Reviewed on Mar. 24, 2008 by haletransfer@hotmail.com

Dish was delicious. I subsituted the paprika and almonds with some shredded cheese and all of my family gobbled it up. Now it has become a regular dish for us. I have experimented with other hashbrowns: cheesy hashrbrowns, southern style, diced, regular; and they all work out great.

Reviewed on Dec. 17, 2007 by linlu