- 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
- 1/4 cup sliced almonds
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken 'n' Hash Brown Bake
"I have never rated a recipe here before, but after making this one, I just had to. I was totally disappointed in the finished dish. I followed the directions exactly, but the finished dish was bland and watery."
"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."
"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."
"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."
"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."