Name: Chicken Hashbrown Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
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

Chicken hashbrown casserole is a true comfort food favorite. Even better, this recipe is as easy as combining the ingredients and setting them to bake.

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

Instructions

1 Assemble the potatoes

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

3 Combine the other ingredients

4 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.

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