Chicken 'n' Hash Browns Bake - Lawl Friendly

• 32 ounces frozen plain hash browns (low sodium) or 32 ounces shred your own from fresh potatoes
• 1 teaspoon morton lite salt
• 14 teaspoon pepper
• 4 cups diced cooked chicken breasts
• 12 cup sliced mushrooms
• 1 cup fat free sour cream
• 2 cups low sodium chicken broth
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup
• 2 teaspoons instant herb ox low-sodium instant chicken bouillon granules
• 2 tablespoons finely chopped onions
• 2 tablespoons finely chopped sweet red peppers
• 1 garlic clove, minced
• paprika
• 14 cup sliced almonds (optional)

1. Thaw hash browns overnight, or shred fresh.
2. Layer in an ungreased 13x9 baking dish.
3. Sprinkle with salt & pepper.
4. Place chicken and mushrooms over hash browns.
5. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic.
6. Pour over chicken layer.
7. Sprinkle with paprika and almonds.
8. Bake, uncovered, at 350 for 50-60 minutes or until heated through and starting to brown on edges.
9. LAWL count: 1/2 protein, 1 starch, 2 veg, 1fat.

browns, morton lite salt, pepper, chicken breasts, mushrooms, sour cream, chicken broth, condensed cream, onions, sweet red peppers, garlic, paprika, almonds

Taken from www.food.com/recipe/chicken-n-hash-browns-bake-lawl-friendly-209420 (may not work)