Chicken Hash Brown Casserole
TOTAL TIME: Prep: 10 min. Bake: 50 min.
YIELD: 8 servings.
The first time I served this Chicken Hash Brown Casserole was to a family with five children. The kids and the adults loved it! This is one recipe I often make for parties—it goes a long way, and all ages enjoy it. —Ruth Andrewson, Leavenworth, Washington
Ingredients
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1 package (32 ounces) frozen cubed hash brown potatoes, thawed
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1 teaspoon salt
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1/4 teaspoon pepper
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4 cups diced cooked chicken
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1 can (4 ounces) mushroom stems and pieces, drained
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1 cup sour cream
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2 cups chicken broth or stock
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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2 teaspoons chicken bouillon granules
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2 tablespoons finely chopped onion
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2 tablespoons finely chopped sweet red pepper
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1 garlic clove, minced
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Paprika
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1/4 cup sliced almonds
Directions
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1.
Preheat oven to 350°. Spread potatoes in an ungreased 13x9-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.
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2.
Sprinkle with paprika and almonds. Bake, uncovered, until heated through, 50-60 minutes.
Nutrition Facts
1-1/4 cups: 346 calories, 15g fat (6g saturated fat), 73mg cholesterol, 1164mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 26g protein.
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