Chicken 'n' hash brown bake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen Southern-style hash |
| Brown potatoes -- 32 ounces | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | cups | Chicken -- diced cooked |
| 1 | can | Sliced mushrooms -- 4 ounces |
| Drained | ||
| 1 | cup | Sour cream -- 8 ounces |
| 2 | cups | Chicken broth -- or stock |
| 1 | can | Condensed cream of chicken |
| Soup -- 10-3/4 ounces | ||
| Undilu | ||
| 2 | teaspoons | Instant chicken bouillon |
| Granules | ||
| 2 | tablespoons | Onion -- finely chopped |
| 2 | tablespoons | Sweet red pepper -- finely |
| Chopped | ||
| 1 | each | Garlic clove -- minced |
| Paprika | ||
| ¼ | cup | Almonds -- sliced |
Directions
Thaw hash browns overnight in refrigerator. Layer in an ungreased 13-in. x 9-in. x 2-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 deg.
for 50-60 minutes or until heated through. Yield: 8-10 servings Recipe By : Taste of Home