The first time I served this Chicken Hash Brown Casserole was to a family with five children. The kids <i>and</i> 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

Chicken Hash Brown Casserole

(32 ounces) frozen cubed hash brown potatoes, thawed

salt

pepper

chicken

(4 ounces) mushroom stems and pieces, drained

sour cream

chicken broth

(10-3/4 ounces) condensed cream of chicken soup, undiluted

chicken bouillon granules

onion

sweet red pepper

garlic clove,

Paprika

almonds

As a Pastry Chef, I know a thing or two about measurements and how to follow a recipe. I followed this one verbatim. Although the taste was decent, it was a soupy mess. Never, ever again.

It looked like slop on our plates and didn't taste much better.  My family didn't eat it and I was so disappointed.

This was delicious.  I baked it for the full 60 minutes and then let it sit for about 10 minutes before serving.  I saw that others said it was too soupy, but ours was pretty much perfect, a little extra "gravy" that we drizzled over the top after scooping out our portions.  That extra "gravy" was totally absorbed when we went to have the leftovers.

I don't understand the bad reviews, we thought this was very good and it did not come out overly soupy or mushy.  I only made a couple of changes for flavor and if you don't want a little loose gravy in the bottom then just decrease the chicken broth by maybe 1/2 cup.  I used dried minced onion, probably 4 Tbsp, which added nice flavor and I doubled the red pepper.  Otherwise, it came out wonderful and had enough chicken and mushrooms to make it a comfort food meal.  I will definitely make again.

I made this recipe exactly by the recipe since it was my first time making it and it was very tasty but needs more chicken in order to be a main dish.  I will serve the leftovers as a side dish next time.

One of the reasons I made this recipe was because it was a contest winner. A contest winner? Really??? My family thought this casserole was bland and nothing special. I baked it according to the directions, but the hash browns were way overcooked, practically like mashed potatoes. Maybe it would be better if the hash browns weren't thawed? This recipe would be salvagable if it had more seasonings and maybe some cheese to perk it up. Also, experiment with either less cooking time or unthawed hash browns.

Let me start by saying that I got this recipe from my mom because she LOVED it and wanted to pass it on to me. She makes it once a month and thinks it is the best thing since sliced bread. HOWEVER when I made it, I thought it was disgusting! It had a weird bitter / bland taste (if that makes any sense), and an awkward consistency. The flavors did not mesh together well, and I would definitely not make it again! To me it was a waste of ingredients, but like I said, my mom loved it. So I'm averaging our ratings and giving it a 3.

I took the advice of other reviewers before making this.  I cooked my hash browns first.  Instead of sprinkling them with salt, I used garlic salt for more flavor.  I also used fresh mushroom and added more onion and half of a red pepper.  It turned out fine and we liked it, but we decided that we would try other new recipes before making this again.

I have never rated a recipe here before, but after making this one, I just had to. I was totally disappointed in the finished dish. I followed the directions exactly, but the finished dish was bland and watery.

I made this for a church potluck and it was a hit.

It was ok but I have had a lot of other recipes that are better. Mine also turned out "soupier" but as it sat it got thicker. I will try it again but it seems like the recipe is missing something

Yummy!  I used hashbrowns with onions and peppers to save time.  I didn't add any broth and instead I used 1 can of cr of chicken and 1 can of cr of mushroom soup...it was not soupy at all.  Delicious and will make again for sure!

too many potatoes and not enough sauce. what little sauce there was did have good flavor.  would not make again...blah

<p>I have to agree with "1" point of the previous review, this recipe does have more salt than we need, however, I am not aware of many who would prepare this on a daily basis.  My family finds this a treat and we often serve it for gatherings.  As for not calling it cooking there are those of us who do need short cuts, and I do not believe there is additional salt in the bagged hashbrowns.   I find the absurdity in the previous review to be the attitude of the previous writer.  Fix this recipe and enjoy, enjoy, enjoy.  If using bagged hashbrowns or other convenient shortcuts and you can afford them, go for it and spend the saved time with your family and friends.  Have fun!!!!!</p>

I did not care for the mushiness of the potatoes on the bottom.  I will make again, and will definitely add cheddar cheese - did that for the leftovers and they were much tastier!  The almonds and red peppers on top were my favorite part.

We love this recipe! because my husband is picky i have to leave out the mushrooms, onions, peppers, and almonds and we put shredded cheese on top about 10-15 minutes before it got done baking and it turned out awesome!!!

This seemed like a good idea, but we found it to be very bland! The red pepper added the only flavor. If I try it again, I'll have to think of something flavorful to add. Maybe dry mustard, swiss cheese, diced ham... it needs something???

Sounds good, but I will use yougurt in place of sour cream.  It will cut out fat and calories.

All though I LOVE to read the comments on dishes for a personal flair someone might have on a recipe or a slight change in ingrediant, I'm so sick of these negative posters ripping a recipe apart just because it does not fit into their way of thinking. This recipe is lovely-perfect for a pot luck or when you need something easy for a surprise house full of dinner guests or your kids friends! As the previous poster noted-this is not inteneded to eat everyday! This is not a goumet recipe and I doubt that it was ever intended to be. Everything needs to be eaten in moderation. As I would tell my child..."if you have nothing nice to say-don't say nothing at all".

chicken hash brown casserole

Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 10

Cost: $3.76 /serving

Author : Taste of Home

Ingredients

Instructions

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