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Chicken 'n' Hash Brown Bake Recipe

Chicken 'n' Hash Brown Bake Recipe

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. YIELD:8-10 servings

Ingredients

  • 1 package (32 ounce) frozen Southern-style hash brown potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups diced cooked chicken
  • 1 can (4 ounces) sliced mushrooms, 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 instant 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

Directions

  • 1. Thaw hash browns overnight in refrigerator. Layer in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over the hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all. Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.

Nutritional Facts

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

Reviews for Chicken 'n' Hash Brown Bake

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MY REVIEW
rockingrobin
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."

MY REVIEW
sls777
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."

MY REVIEW
christycincy
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."

MY REVIEW
ellimaye1
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."

MY REVIEW
lindsyanderson
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."

MY REVIEW
lindsyanderson
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."

MY REVIEW
lindsyanderson
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."

MY REVIEW
lindsyanderson
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."

MY REVIEW
lindsyanderson
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."

MY REVIEW
731pat
Reviewed Jun. 15, 2012

"WOW...easy and taste good"

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