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 (8 ounces) 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

Spread potatoes in an ungreased 13-in. x 9-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, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.

Nutritional Facts1 serving (1 cup) equals 274 calories, 11 g fat (4 g saturated fat), 68 mg cholesterol, 955 mg sodium, 22 g carbohydrate, 3 g fiber, 21 g protein.