Chicken 'N Hash Brown Bake
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | cups |
chicken
diced, cooked |
|
| 1 | each |
mushrooms
sliced |
|
| 1 | cup |
sour cream
|
|
| 2 | cups |
chicken broth
|
|
| 1 | can |
soup, cream of chicken
|
|
| 2 | teaspoons |
chicken bouillon, powdered
|
|
| 2 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
sweet red bell peppers
chopped |
|
| ¼ | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 946 | ml |
chicken
diced, cooked |
|
| 1 | each |
mushrooms
sliced |
|
| 237 | ml |
sour cream
|
|
| 473 | ml |
chicken broth
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1E+1 | ml |
chicken bouillon, powdered
|
|
| 3E+1 | ml |
onions
chopped |
|
| 3E+1 | ml |
sweet red bell peppers
chopped |
|
| 59 | ml |
almonds
sliced |
|
Directions
Layer in an ungreased 9x13 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.
