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Categories:
brown potatoes salt pepper chicken mushroom stems sour cream chicken broth condensed cream chicken bouillon granules onion sweet red pepper garlic paprika almonds
Viewed: 74 - Published at: 8 years agoIngredients
- 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups diced cooked chicken
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 cup sour cream
- 2 cups chicken broth or stock
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2 teaspoons chicken bouillon granules
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped sweet red pepper
- 1 garlic clove, minced
- Paprika
- 1/4 cup sliced almonds
Method
- Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.
- Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50-60 minutes or until heated through.
