Chicken 'n' Hash Brown Bake-1/2PSVVFa

Ingredients:

1 package (32 ounce) frozen, plain hash brown potatoes
1 teaspoon salt
1/4 teaspoon pepper
4 cups diced cooked boneless, skinless chicken breast
1 can (4 ounces) sliced mushrooms, drained
1 cup (8 ounces) fat free sour cream
2 cups low sodium chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, reduced fat and sodium, undiluted
2 teaspoons instant Herb Ox very low-sodium 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

Preparation:

Thaw hash browns overnight in refrigerator. Layer in an ungreased 13-in. x 9-in. x 2-in. 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 350° for 50-60 minutes or until heated through.

Makes: 8 servings
Serving size: 1/8 recipe
LA Exchange: ½ Protein, 1 Starch, 2 Vegetables, 1 Fat

can this be used every day? the exchange is basically the same exchange I use for breakfast and even though chicken is not an ideal breakfast food (for me) a nice change would certainly be great.

recipe sounds delicious!

probably not every day as the LS mushroom soup still has a good chunk of sodium in it. If you do the lites, you could sub a cream of mushroom soup lite for the campbells.

This sounds a LOT like the Creamy Chicken Caserole from the LAWL cookbook.. Except the caserole calls for rice, rather than hashbrowns.. Seems like even with the low sodium broth and bullion, there's still quite a bit of salt.. Sounds tasty though, for sure!!