Ingredients:
1 package (32 ounces) frozen Southern style hash brown potatoes, thawed
1 tsp. salt
1/4 tsp. pepper
4 cups diced cooked chicken
1 can (4 oz.) sliced mushrooms, drained
1 cup (8 oz.) sour cream
1 cup chicken broth or stock
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
2 tsp. instant chicken bullion granules
2 tsp. finely chopped onion
2 Tbsp. chopped sweet red pepper
Paprika
1/4 cup chopped almonds
Preparation:
Place thawed hash browns in ungreased 9x9x2 baking dish.
Sprinkle with salt and pepper.
Place chicken and mushrooms over hash brows.
Stir together the sour cream, broth, soup, bullion, onion,
red pepper and pour over all.
Sprinkle with paprika and almonds.
Bake uncovered at 350 degrees for 50-60 minutes or until heated through.
Yields 4-8 servings