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

Husband loved this and told me I could make it again!  I probably didn't put as much broth as stated.  I just eye balled it and until I got the right consistency.  I also added a thin layer of cheese before adding the soup mixture.  I only ate a very small spoonful as it has too much fat/calories for me;however, that bite was very comforting.

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.

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".

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

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.

Hubby liked this a lot :)  Will definitely make again....

I haven't tried this yet but had to "say I did" just so I could write something. It sounds yummy but I am going to try cashews instead of almonds. I have had lots of things with chicken and cashews.... a good combination

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 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.

We have made this twice this month.  I like the combination of the flavors and especially like the almonds and the red peppers.  We will make this again and again.  It is delicious (and has leftovers that are still delicious!)

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.

Heres the changes i made, i cook the hashbrowns in the oven first to crisp up i add 1 small can of cream of mushroom soup and 1 can of cream of celery, the chicken, sour cream, a little milk and about 2 cups of medium sharp cheddar cheese salt and pepper and onion if too dry i add another can of cream of mushroom soup mix together spread in cooked hashbrowns and top with more cheese bake another 30-40 minutes a little tweaking and it was very good, the OP had the right idea but needed improves IMHO

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.

Dish was delicious.  I subsituted the paprika and almonds with some shredded cheese and all of my family gobbled it up.  Now it has become a regular dish for us.  I have experimented with other hashbrowns: cheesy hashrbrowns, southern style, diced, regular; and they all work out great.

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

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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