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    Chicken and Corn Hash

    Source of Recipe


    6 cups frozen hash brown potatoes (about 1/5 lbs), partially thawed
    1 large onion, chopped
    15.25-ounc) can whole kernel corn, drained
    1 red bell pepper, chopped
    4-ounce can diced green chiles
    4-ounce can mushroom stems and pieces, drained
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    10-ounce can condensed cream of chicken soup
    1/2 cup water
    1/2 cup dry white wine
    1 lb. skinless, boneless chicken breast fillets, cut into 1-inch cubes
    chopped fresh parsley or watercress, for garnish

    In a 4-quart electric slow cooker, combine the potatoes, onion,
    corn, bell pepper, chiles, mushrooms, salt and pepper. Mix well.
    In a medium bowl, stir together the undiluted soup with the water
    and wine until smooth. Stir into the potato mixture along with
    the chicken.

    Cover and cook on the low heat setting 4.5-5 hours, or until the
    chicken and potatoes are cooked through. Before serving, garnish
    the top with parsley or watercress.




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