Chicken'N Hash Brown Bake
Submitted by jgrant142
Diced chicken and mushrooms layered over hash brown potatoes, smothered in a sour cream and chicken soup sauce, topped with almonds. A hearty one-pan bake.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
75 minHash browns on the bottom, chicken on top, and a ridiculously creamy sauce holding it all together. Welcome to casserole heaven.
Southern-style hash browns line the pan, then get loaded up with diced chicken and mushrooms. The sauce is the real powerhouse here: sour cream, chicken broth, cream of chicken soup, bouillon, onion, red pepper, and garlic all whisked together and poured over everything. Sliced almonds and a dusting of paprika on top give it crunch and color.
Fifteen minutes of assembly, an hour in the oven, and you’ve got a crowd-pleasing bake that’s pure stick-to-your-ribs satisfaction.
Chef Tips
- Let the hash browns come to room temperature before layering. Cold potatoes straight from the fridge take longer to cook through and can leave the center of the casserole lukewarm.
- Use the full two cups of chicken broth. It seems like a lot of liquid, but the hash browns absorb it as they bake and turn creamy instead of dry.
- Sliced almonds toast beautifully on top during baking. Scatter them evenly so every serving gets some crunch.
Ingredients
Directions
Remove hash browns from refrigerator.
Layer in an ungreased 9 x 13 pan. Sprinkle with salt and pepper.
Place chicken and mushrooms over the hash browns.
Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all.
Sprinkle with paprika and almonds.
Bake, uncovered, at 350℉ (180℃) for 50 to 60 minutes or until heated through .
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