Ingredients

How to make it

  • Thaw hash browns overnight in refrigerator. Layer in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper.
  • Place chicken and mushrooms over the hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all. Sprinkle with paprika and almonds.
  • Bake, uncovered, at 350° for 50-60 minutes or until heated through.
  • Yield: 8-10 servings.

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