Chicken & Hashbrown 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 (8 ounces) 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
• 1-2 sleeves Ritz crackers
• 1/4 to 1/2 C melted butter
  

Directions

• 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.
• Melt butter and mix in crushed Ritz crackers. Sprinkle with paprika and butter coated cracker topping. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.