Chicken 'N' Hash Brown Bake

Yield: 8-10 servings.

Ingredients

• 1 package (32 ounces) frozen Southern-style hash brown potatoes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups diced cooked chicken
• 1 can (4 ounces) sliced mushrooms, drained
• 1 cup (8 ounces) sour cream
• 2 cups chicken broth or stock
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 teaspoons instant 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

Directions

1. Thaw hash browns overnight in refrigerator.
2. Layer in an ungreased 13-in. x 9-in. x 2-in. baking dish.
3. Sprinkle with salt and pepper.
4. Place chicken and mushrooms over the hash browns.
5. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all.
6. Sprinkle with paprika and almonds.
7. Bake, uncovered, at 350° for 50-60 minutes or until heated through.