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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 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
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 cup) equals 274 calories, 11 g fat (4 g saturated fat), 68 mg cholesterol, 955 mg sodium, 22 g carbohydrate, 3 g fiber, 21 g protein.
Originally published as Chicken 'n' Hash Brown Bake in Taste of Home February/March 1994, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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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
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