Chicken and Hash Brown Bake

One 32-ounce package frozen Southern-style hash brown potatoes

1 teaspoon salt

1/4 teaspoon white pepper

4 cups chicken, diced and cooked

One 4-ounce can sliced mushrooms, drained

1 cup sour cream

2 cups chicken broth or stock

One 10-3/4 ounce can condensed cream of chicken soup, undiluted

2 teaspoons instant chicken bouillon granules

2 tablespoons onions, finely chopped

1 garlic clove, minced

Paprika, to taste

1/4 cup slivered almonds

Preheat oven to 350F. Thaw hash browns overnight in refrigerator. Layer in an ungreased l3 x 9 x 2 inch baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over the hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic. Pour over all. Sprinkle with paprika and almonds. Bake uncovered at 350F for 50-60 minutes or until heated through and through.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana