CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
Casseroles, Chicken |
8 |
Servings |
INGREDIENTS
1 |
pk |
(32 oz) southern style hash browns |
1 |
ts |
Salt |
1/4 |
ts |
Pepper |
4 |
c |
Chicken; diced; cooked |
1 |
cn |
(4 oz) mushrooms; sliced |
1 |
c |
Sour cream |
2 |
c |
Chicken broth |
1 |
cn |
Cream of chicken soup |
2 |
ts |
Chicken bouillon granules |
2 |
tb |
Onions; finely chopped |
2 |
tb |
Red pepper; finely chopped |
|
|
Paprika |
1/4 |
c |
Almonds; sliced |
INSTRUCTIONS
Recipe by: Sue Klapper Preparation Time: 1:00 Thaw hash browns overnight in
refrigerator. Layer in an ungreased 9 x 13 pan. Sprinkle with salt and
pepper. Place chicken and mushrooms over the hash browns. Stir together
sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over
all. Sprinkle with paprika and almonds. Bake, uncovered, at 350~ for 50 -
60 minutes or until heated through.
Source: Taste of Home Magazine.
Posted to brand-name-recipes by RecipeLu <recipelu@geocities.com> on Jan
24, 1998
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”