1/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1 egg, beaten
1 (24-30 ounce) package frozen hash brown potatoes, thawed
10 ounce can cream of chicken soup
1/2 cup milk
1 cup sour cream
1 cup grated Monterey Jack cheese
1 red bell pepper, chopped
6 boneless, skinless chicken breasts
Preheat oven to 375 degrees F.
Combine bread crumbs, Parmesan cheese, Italian seasoning, and salt and pepper on plate.
Place egg in small shallow bowl; beat well.
In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and red bell pepper; mix well.
One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat.
Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.
Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges