Monday, April 9, 2012

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.

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