Ingredients:
1 (32 ounce) packages frozen southern style hash brown potatoes
1 teaspoon salt
1/4 teaspoon pepper
4 cups diced cooked chicken
1 (4 ounce) cans sliced mushrooms, drained
1 cup sour cream
2 cups chicken broth
1 (10 1/2 ounce) cans cream of chicken soup, undiluted
2 teaspoons chicken bouillon granules
2 tablespoons finely chopped onions
1 garlic cloves, minced
paprika
Directions:
Thaw hash browns overnight in refrigerator.
Layer in an ungreased 13×9 inch baking dish.
Sprinkle with salt and pepper.
Place chicken and mushrooms over hash browns.
Stir together sour cream, broth, soup, bouillon, onion, and garlic; pour over chicken and mushrooms.
Sprinkle with paprika.
Bake, uncovered at 350 degrees for 50-60 minutes or until heated through.
Servings: 8-10
Time preparation: 15 min.
Time total: 75 min.