Name: Chicken Hashbrown Casserole
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Hashbrown Casserole

1. 1 package (32 ounces) frozen cubed hash brown potatoes, thawed -

2. 1 teaspoon salt -

3. 1/4 teaspoon pepper -

4. 4 cups diced cooked chicken -

5. 1 can (4 ounces) mushroom stems and pieces, drained -

6. 1 cup sour cream -

7. 2 cups chicken broth or stock -

8. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -

9. 2 teaspoons chicken bouillon granules -

10. 2 tablespoons finely chopped onion -

11. 2 tablespoons finely chopped sweet red pepper -

12. 1 garlic clove, minced -

13. Paprika -

14. 1/4 cup sliced almonds -

How to cook deliciously - Chicken Hashbrown Casserole

1. Stage

Preheat the oven to 350°F. Spread the potatoes in an ungreased 13x9-inch baking dish, then sprinkle them with salt and pepper.

2. Stage

Sprinkle the chicken and mushrooms on top of the potatoes. In a bowl, combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic, then pour the mixture over the mushroom-chicken-potato mixture.

3. Stage

Sprinkle the assembled casserole with paprika and almonds. Bake, uncovered, until heated through, 50 to 60 minutes.