Chicken 'n' Hash Brown Bake Recipe
Chicken 'n' Hash Brown Bake Recipe photo by Taste of Home

Chicken 'n' Hash Brown Bake Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 8-10 servings


  • 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

Nutritional Facts

1 cup: 274 calories, 11g fat (4g saturated fat), 68mg cholesterol, 955mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 21g protein


  1. 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.
  2. Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.
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 May. 28, 2014

"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."

Reviewed May. 8, 2013

"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 Mar. 11, 2013

"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 Jan. 23, 2013

"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 Oct. 3, 2012

"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."

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