Chicken Bake

Name: Chicken Bake
Ingredients: 1 can (4 oz.) sliced mushrooms, undrained; 1/4 cup flour; 1/2 cup milk; 2 tsp. WYLERS Instant Bouillon Chicken Flavored Granules; 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream; 3-1/2 cups ORE-IDA Diced Hash Brown Potatoes; 3 cups chopped cooked chicken; 2/3 cup corn flakes, crumbled; 2 Tbsp. butter, melted; 2 Tbsp. chopped fresh parsley

10 ingredients

15 steps

Ingredients

1 can (4 oz.) sliced mushrooms, undrained
1/4 cup flour
1/2 cup milk
2 tsp. WYLERS Instant Bouillon Chicken Flavored Granules
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3-1/2 cups ORE-IDA Diced Hash Brown Potatoes
3 cups chopped cooked chicken
2/3 cup corn flakes, crumbled
2 Tbsp. butter, melted
2 Tbsp. chopped fresh parsley

Directions

1

Heat oven to 400 degrees F.
2

Drain mushrooms, reserving liquid in measuring cup.
3

Add enough water to reserved liquid to measure 1 cup.
4

Mix flour, milk and reserved mushroom liquid in saucepan on medium heat until blended.
5

Add bouillon; cook 2 to 3 min.
6

or until thickened, stirring constantly.
7

Remove from heat.
8

Stir in sour cream until smooth.
9

Stir in potatoes, chicken and mushrooms; mix lightly.
10

Spoon into 11x7-inch baking dish sprayed with cooking spray.
11

Mix cereal and butter; sprinkle over casserole.
12

Bake 45 min.
13

or until hot and bubbly.
14

Let stand 5 min.
15

Top with parsley before serving.