1 box (32 ounces) thawed frozen cubes hash brown potatoes
1 teaspoon sea salt
1/4 teaspoon black pepper
4 cups cooked diced chicken
1 can (4 ounces) drained mushroom stems and bits
1 quart sour cream
2 cups chicken stock or broth
1 can (10-3/4 ounces) undiluted condensed cream of chicken soup
2 teaspoons granules chicken bouillon
2 tablespoons finely chopped sweet red pepper 2 tablespoons finely chopped onion
1 minced garlic clove
Paprika
1/4 cup almonds, sliced

Directions
Preheat the oven to 350 degrees Fahrenheit. Spread potatoes in a 13-in. x 9-in. ungreased baking dish. Season with salt and pepper to taste. Sprinkle with the chicken and mushrooms. Pour over the mushrooms the sour cream, broth, soup, bouillon, onion, red pepper, and garlic mixture.
Season with paprika and almonds. Bake, uncovered, for 50-60 minutes, or until thoroughly heated.