Chicken and Hash Brown Bake

By KSmitherman

Ingredients

• 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

Details

Adapted from tasteofhome.com

Preparation

Step 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.

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


Nutrition Facts: 1 serving (1 cup) equals 274 calories,