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    Chicken Hash Casserole

    Source of Recipe


    2-lbs skinless chicken breasts, halved
    4-cups water
    3-medium potatoes, peeled and halved
    ½-cup chopped onion
    ½-cup chopped red pepper
    2-tsp chicken bouillon powder
    2-tbsp all-purpose flour
    1/8-tsp pepper
    ½-tsp salt
    ¾-cup reserved broth
    ¼-cup evaporated skim milk
    2-tsp prepared horseradish

    Cook chicken in 4-cups of water for about 30 minutes until tender
    Drain and reserve ¾-cup broth
    Remove bones, chop the meat and place in a bowl
    Boil potatoes until barely tender
    Drain and cool
    Grate coarsely and then add to meat
    Spray frying pan with no-stick spray
    Add onion and red pepper
    Sauté until soft
    Add meat and potatoes
    In a saucepan, stir bouillon powder, flour, salt, and pepper with enough broth to mix smooth
    Add the rest of the measured broth, milk, and horseradish
    Heat and stir until it boils and thickens
    Add to meat
    Stir lightly
    Turn into 2-quart casserole
    Bake uncovered in a 350* oven for 35-45 minutes until hot




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