Casseroles, Poultry

Chicken 'n' Hash Brown Bake

  • 1 package Hash Brown, frozen, Southern S
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 4 cups Chicken, diced, cooked
  • 1 cup Sour cream
  • 2 cups Chicken broth
  • 1 can Cream of chicken soup, undiluted
  • 2 teaspoon Chicken bouillion
  • 2 tablespoons Onions, chopped
  • 2 tablespoons Red peppers
  • 1 Cloves garlic, crushed
  • ~ Paprika

    • Thaw hash browns overnight in refrigerator. Layer in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and pepper. Place chicken over the hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepperand garlic; pour over all. Sprinkle with paprika. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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