Chicken 'n' Hash Brown Bake Recipe
- 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
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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.
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