Chicken Hashbrown Casserole

Name: Chicken Hashbrown Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
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 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; 1/4 cup sliced almonds

Total Time Prep: 10 min. Bake: 50 min.

Yield 8 servings

Contest Winner

Test Kitchen Approved

Chicken hashbrown casserole is a true comfort food favorite. Even better, this recipe is as easy as combining the ingredients and setting them to 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 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
1/4 cup sliced almonds

Directions

Preheat oven to 350°. Spread potatoes in an ungreased 13x9-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.

Nutrition Facts

1-1/4 cups: 346 calories, 15g fat (6g saturated fat), 73mg cholesterol, 1164mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 26g protein.

The first time I served this Chicken Hash Brown Casserole was to a family with five children. The kids and the adults loved it! This is one recipe I often make for parties—it goes a long way, and all ages enjoy it. —Ruth Andrewson, Leavenworth, Washington

Recipe Creator