4 cups frozen diced hash brown potatoes
1 cup chopped onion
3/4 cup chopped green bell pepper
3 tablespoons oil
2 cups cooked, cubed chicken
1 cup half-and-half
2 teaspoons HERB-OX® instant chicken bouillon or 2 bouillon cubes
2 teaspoons flour
1/4 teaspoon coarsely ground black pepper
1 cup shredded sharp Cheddar cheese


In large skillet over medium heat, cook potatoes, onion, and bell pepper in oil 12 to 14 minutes or until potatoes are cooked. Sprinkle chicken over potatoes.

In small saucepan, combine half-and-half, bouillon, flour, and pepper. Cook over medium heat, stirring constantly, 3 to 5 minutes or until mixture thickens slightly. Pour sauce over chicken. Top with cheese.

Makes 4 to 6 servings

Nutritional Information per Serving: Calories: 779, Fat: 50 g, Protein: 34 g, Cholesterol: 110 mg, Carbohydrates: 53 g, Sodium: 861 mg

This recipe created by Hormel Foods.