Chicken Bake

• 1 can (4 oz.) sliced mushrooms, undrained
• 1/4 cup flour
• 1/2 cup milk
• 2 tsp. WYLERS Instant Bouillon Chicken Flavored Granules
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3-1/2 cups ORE-IDA Diced Hash Brown Potatoes
• 3 cups chopped cooked chicken
• 2/3 cup corn flakes, crumbled
• 2 Tbsp. butter, melted
• 2 Tbsp. chopped fresh parsley

1. Heat oven to 400 degrees F.
2. Drain mushrooms, reserving liquid in measuring cup.
3. Add enough water to reserved liquid to measure 1 cup.
4. Mix flour, milk and reserved mushroom liquid in saucepan on medium heat until blended.
5. Add bouillon; cook 2 to 3 min.
6. or until thickened, stirring constantly.
7. Remove from heat.
8. Stir in sour cream until smooth.
9. Stir in potatoes, chicken and mushrooms; mix lightly.
10. Spoon into 11x7-inch baking dish sprayed with cooking spray.
11. Mix cereal and butter; sprinkle over casserole.
12. Bake 45 min.
13. or until hot and bubbly.
14. Let stand 5 min.
15. Top with parsley before serving.

mushrooms, flour, milk, chicken, s, brown potatoes, chicken, corn flakes, butter, parsley

Taken from www.kraftrecipes.com/recipes/chicken-bake-188972.aspx (may not work)