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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
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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 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.
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
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