Chicken 'N Hash Brown Bake

• 1 (32 oz.) pkg. frozen southern style hash brown potatoes
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 c. diced cooked chicken
• 1 (4 oz.) can mushrooms, sliced
• 1 c. (8 oz.) sour cream
• 2 c. chicken broth or stock
• 1 can cream of chicken soup
• 2 tsp. instant chicken bouillon granules
• 2 Tbsp. finely chopped onions
• 2 Tbsp. finely chopped sweet red pepper
• 1 garlic clove, minced
• paprika
• 1/4 c. sliced almonds

1. Thaw hash browns overnight in refrigerator.
2. Layer in an ungreased 13 x 9 x 2-inch baking dish.
3. Sprinkle with salt and pepper.
4. Place chicken and mushrooms over the hash browns.
5. Stir together the sour cream, broth, soup, bouillon, onions, red pepper and garlic.
6. Pour over all.
7. Sprinkle with paprika and almonds. Bake, uncovered, for 50 to 60 minutes at 350u0b0.

frozen southern style hash brown potatoes, salt, pepper, chicken, mushrooms, sour cream, chicken broth, cream of chicken soup, instant chicken, onions, sweet red pepper, garlic, paprika, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608198 (may not work)