Chicken 'N' Hash Browns

• 1 pkg. (32 oz.) frozen hash brown potatoes
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 c. diced cooked chicken
• 1 c. sliced mushrooms, drained
• 1 c. (8 oz.) sour cream
• 2 c. chicken broth
• 1 c. condensed cream of chicken soup, undiluted
• 2 tsp. chicken bouillon (instant granules)
• 2 Tbsp. chopped onion
• 2 Tbsp. chopped red pepper
• 1 garlic clove, minced
• paprika, if desired
• 1/4 c. sliced almonds

1. Thaw hash browns overnight in refrigerator.
2. Layer in ungreased 9 x 13-inch baking dish.
3. Sprinkle with salt and pepper. Place chicken and mushrooms over hash browns.
4. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic. Sprinkle with paprika and almonds.
5. Bake, uncovered, at 350u0b0 for 50 to 60 minutes or until heated through.
6. Yields 8 to 10 servings.

potatoes, salt, pepper, chicken, mushrooms, sour cream, chicken broth, condensed cream, chicken bouillon, onion, red pepper, garlic, paprika, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398461 (may not work)