32 oz pkg frozen southern style hash browns with onion
1 tsp salt
1/4 tsp pepper
4 C diced cooked chicken
1 C sour cream
2 C chicken broth
1 can Cream of Chicken soup
4 oz can sliced mushrooms
2 tsp instant chicken bouillon granules
1 clove garlic, minced
paprika
1/2 C sliced almonds
Thaw hash browns overnight in fridge. Layer potatoes in an ungreased 9x13 pan. Sprinkle with salt and pepper. Place chicken over the hash browns.
Stir together the sour cream, broth, soup, mushrooms, bouillon and garlic. Pour over chicken and potatoes. Sprinkle with paprika and almonds.
Bake uncovered at 350 for 50-60 min or till heated through. Yield 10-12 servings
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