St. Patty's Day

On Saturday, Walter grabbed Ruby and a bucket -

 

and headed to downtown Fargo for the St. Patrick's Day parade.

He was pretty excited waiting for it to start -

and loved watching all of the floats go by with his cousin, Kaitlyn.

Walter had to wear camo shorts and 

sunglasses, just like his dad.

 And Ruby was festive in this pretty green dress -

The kids enjoyed the parade -

 

and we all loved the warm weather.

 

Kaitlyn and Walter waved goodbye when the last float rolled by - 

and happily went home to eat their treats.

Chicken Potato Bake

Hey! 

Sorry it's been awhile.

What a crazy week!

So busy I haven't had time to blog,

but I finally have this recipe to show you.

 

My dear husband not only made it while I was at work, 

but also took pictures of the process for me.

What a guy, huh?

 Here's a shot of the ingredients -

  

You just dump a bag of hash brown potatoes 

into the bottom of a baking dish,

 

and add some salt and pepper.

In a separate bowl, mix sour cream,

chicken broth,

and a can of cream of chicken soup.

 

Then toss in a little chicken bouillon 

(we LOVE Better Than Bouillon and use it for everything)

and your chopped onion and red pepper,

and mix it all together.

After you've cooked some cubed chicken,

 

it's time to get everything into your baking dish.

Layer the cooked chicken and some mushrooms 

on top of your hash brown potatoes.

Then pour your cream mixture -

 

over top of the chicken, mushrooms, and potatoes.

 Sprinkle some paprika and slivered almonds on top 

and bake that baby!

Here is the delicious result after about an hour in the oven.

Let me know if you give this one a whirl.

Chicken Potato Bake 

1 package (32 oz) frozen cubed hash brown potatoes, thawed 

1 teaspoon salt 

1/4 teaspoon pepper 

4 cups diced cooked chicken 

1 can (4 oz) mushroom stems and pieces, drained 

1 cup (8 ounces) sour cream 

2 cups chicken broth or stock 

1 can (10-3/4 oz) condensed cream of chicken soup, undiluted 

2 teaspoons chicken bouillon granules 

2 tablespoons finely chopped onion 

2 tablespoons finely chopped sweet red pepper 

1 garlic clove, minced 

Paprika 

1/4 cup sliced almonds

 
Spread potatoes in a 9 x 13 inch baking dish. Sprinkle with salt and pepper. Sprinkle cooked chicken and mushrooms over the top. Combine sour cream, broth, soup, bouillon, onion, red pepper and garlic and pour over mushrooms. Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50-60 minutes or until heated through.