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Chicken ‘n’ Hash Brown Bake

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.
  • Makes
    8-10 servings

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 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

Directions

  • 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.

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