Chicken Hashbrown Casserole
Chicken hashbrown casserole is a true comfort food favorite. Even better, this recipe is as easy as combining the ingredients and setting them to bake.
Prep time:
Cook time:
Serves: 8
Calories per serving: 124
Ingredients:
Cook time:
Serves: 8
Calories per serving: 124
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 onions
2 tablespoons finely chopped sweet red peppers
1 garlic clove, minced
paprika
1/4 cup sliced almonds
Directions:
Preheat the oven to 350°F. Spread the potatoes in an ungreased 13x9-inch baking dish, then sprinkle them with salt and pepper.
Sprinkle the chicken and mushrooms on top of the potatoes. In a bowl, combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic, then pour the mixture over the mushroom-chicken-potato mixture.
Sprinkle the assembled casserole with paprika and almonds. Bake, uncovered, until heated through, 50 to 60 minutes.
Source: tasteofhome.com
Sprinkle the chicken and mushrooms on top of the potatoes. In a bowl, combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic, then pour the mixture over the mushroom-chicken-potato mixture.
Sprinkle the assembled casserole with paprika and almonds. Bake, uncovered, until heated through, 50 to 60 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.