Ingredients
- 32 ounces frozen plain hash browns (low sodium) or 32 ounces shred your own from fresh potatoes
- 1 teaspoon morton lite salt
- 14 teaspoon pepper
- 4 cups diced cooked chicken breasts
- 12 cup sliced mushrooms
- 1 cup fat free sour cream
- 2 cups low sodium chicken broth
- 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup
- 2 teaspoons instant herb ox low-sodium instant chicken bouillon granules
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped sweet red peppers
- 1 garlic clove
- minced
- paprika
- 14 cup sliced almonds (optional)
Instructions
- Thaw hash browns overnight, or shred fresh.
- Layer in an ungreased 13x9 baking dish.
- Sprinkle with salt & pepper.
- Place chicken and mushrooms over hash browns.
- Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic.
- Pour over chicken layer.
- Sprinkle with paprika and almonds.
- Bake, uncovered, at 350 for 50-60 minutes or until heated through and starting to brown on edges.
- LAWL count: 1/2 protein, 1 starch, 2 veg, 1fat.
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