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"The belly rules the mind."--Spanish Proverb

CHICKEN ‘N’ HASH BROWN BAKE Recipe

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This recipe for CHICKEN ‘N’ HASH BROWN BAKE is from The Adams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. - 32 oz. frozen cubed hash brown potatoes, thawed
1 tsp. salt
1/4 tsp. pepper
4 c. diced cooked chicken
1 can - 4 oz. mushroom stems and pieces, drained
1 c. - 8 oz. sour cream
2 c. chicken broth
1 can - 10 3/4 oz. condensed cream of chicken soup, undiluted
2 tsp. chicken chicken bouillon granules (or 2 Herb Ox pkgs.)
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped sweet red pepper
1 garlic clove, minced
Paprika
1/4 c. sliced almonds
(I used a little Penzey’s Mural of Flavor seasoning)
Directions:
Directions:
Spread potatoes in an ungreased 9x13-in baking dish. Sprinkle with salt and pepper. Sprinkle with chicken and mushroom 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 350º for 50-60 minutes or until heated through.
Number Of Servings:
Number Of Servings:
8-10 servings

 

 

 

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