Chicken 'n' Hash Brown Bake

1 package (32 Ounces) frozen Southern style hash brown potatoes
1 tsp salt
1/4 teaspoon pepper
4 cups diced cooked chicken
1 can sliced mushrooms, drained
1 cup sour cream
2 cups chicken broth or stock
1 can cream of chicken soup
2 teaspoons instant chicken bouillon
2 Tablespoons finely chopped onion
2 Tablespoons finely chipped sweet red pepper
1 garlic clove, minced
Paprika
1/4 cup sliced almonds

Thaw hash browns overnight in refrigerator. Layer in ungreased 13x9 baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over 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.

* I didn't put the paprika and almonds on top. I put cheese and then frosted flakes mixed with some butter like I would on cheesy potatoes.

Comments

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