Ingredients
1 package (32 ounces) frozen cubed hash brown potatoes, thawed1 teaspoon salt1/4 teaspoon pepper4 cups diced cooked chicken1 can (4 ounces) mushroom stems and pieces, drained1 cup sour cream2 cups chicken broth or stock1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted2 teaspoons chicken bouillon granules2 tablespoons finely chopped onion2 tablespoons finely chopped sweet red pepper1 garlic clove, mincedPaprika1/4 cup sliced almonds
Preparation
Preheat oven to 350°. 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.
Sprinkle with paprika and almonds. Bake, uncovered, until heated through, 50-60 minutes.
