Ingredients Edit

  • 4 C. frozen diced hash brown potatoes
  • 1 C. chopped onion
  • 3/4 C. chopped green pepper
  • 3 T. oil
  • 2 C. cubed cooked chicken
  • 1 C. half & half
  • 2 t. instant chicken bouillon or 2 bouillon cubes
  • 2 t. flour
  • 1/4 t. black pepper
  • 1 C. shredded Cheddar cheese

Directions Edit

  1. In large skillet over medium heat, cook potatoes, onion and green pepper in oil 12-14 minutes or until potatoes are cooked. Sprinkle chicken over potatoes.
  2. In small saucepan, combine half & half, bouillon, flour,and pepper. Cook over medium heat, stirring constantly 3-5 minutes or until mixture thickens slightly. Pour sauce over chicken. Top with cheese.

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