Chicken Potato Bake

Ingredients

1/4 cup dried bread crumbs

1/4 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning

Salt and pepper to taste

1 egg, beaten

1 (24-30 ounce) package frozen hash brown potatoes, thawed

10 ounce can cream of chicken soup

1/2 cup milk

1 cup sour cream

1 cup grated Monterey Jack cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/8 teaspoon pepper

1 red bell pepper, chopped

6 boneless, skinless chicken breasts

Preparation

Preheat oven to 375 F. Combine bread crumbs, Parmesan cheese, 1 teaspoon Italian seasoning, and salt and pepper to taste on plate. Place egg in small shallow bowl; beat well.

In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, 1 teaspoon dried Italian seasoning, salt, pepper, and red bell pepper; mix well.

One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.

Bake for 35-45 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges. Serves 6.

Source: Chicken Potato Bake