About
If this is Homestyle Chicken Bake, then we want to be wherever this house is! A creamy mushroom sauce with a tangy kick and some juicy bites of chicken... then a crispy yet fluffy hash brown base? Oh, we definitely have to head home so we can whip this up in a hurry! And it has almonds for a crunchy crust! This is the seed which grows nostalgia! Welcome home!
Ingredients
- 1 (32-ounce) package frozen cubed hash brown potatoes, thawed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups chicken, cooked and diced
- 1 (4-ounce) can mushroom stems and pieces, drained
- 1 cup sour cream
- 2 cups chicken broth or stock
- 1 (10.75-ounce) can condensed cream of chicken soup
- 2 teaspoons chicken bouillon granules
- 2 tablespoons onions, finely chopped
- 2 tablespoons sweet red peppers, finely chopped
- 1 clove garlic, minced
- paprika, to taste
- 1/4 cup almonds, sliced
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a 9x13-inch baking dish, add the hash browns and spread them out as evenly as possible.
Step 3 -Season the hash browns with the salt and the pepper.
Step 4 -Sprinkle the chicken and the mushrooms over the hashbrowns.
Step 5 -In a bowl, add the sour cream, the broth, the cream of chicken soup, the bouillon granules, the onions, the red peppers, and the garlic and stir to combine.
Step 6 -Pour the soup mixture over the mushroom-chicken mixture.
Step 7 -Sprinkle the top of the bake with the paprika and the almonds.
Step 8 -Bake uncovered until heated through, about 50 minutes-1 hour.
Step 9 -Serve hot.
