Ooooh, I've been looking forward to this!!! That sounds delicious, Aud!! Can't wait to try it.

Delicious looking!

I just might have to try this one i have some hashbrowns Ive yet to use and I can cut the recipe in half for a lunch for me and mikers

that would work t0x. let me know who it turns out

:how:

Looks divine Aud!!

This stuff is really good.

mmmmmmmmmm its like a heart attack on a plate, but tastes better

im going to have to try this! it looks sooooo good. i could do this for breakfast for the entire family! mmmmm looks really good!

I believe I just gained 5 lbs. just looking at it. YUM.

Yum! How'd I miss this!?

ok so i made this for my family brunch and OH DEAR LORD...it was sooooooooooo good. not only did it taste like heaven but it smelled amazing in the oven...plus it made ALOT! my dad hates sour cream and was nagging me making sure i was making other stuff but he ate more than anyone else did and everyone ate like crackheads in need of a fix! it was soooooooooooooooooo delicious! im going to make more really soon and i gave my mom the recipe and she loves it! mmmmmmm yummy!

i am so happy everyone liked it PAM! now i feel like making it again tonight

oh i feel like making it everynight...then i realize i dont want a heartattack anytime soon so ill make it 1 out of every few times im craving it...im not worried about the waistline just the ticker!

@ eating like crackheads in need of a fix

I wonder what I could substitute for cream of chicken

Probably any cream of... soup. I substitute Cream of Mushroom with Cream of Celery in my green bean casseroles all the time. You want a veggie version?

i would assume any kind of cream of soup should work...well almost any kind. i bet cream of mushroom would be good in it...but i cant mess with perfection.

sorry i took too long to type...spm beat me.

I haven't been able to find any Cream of soups here So far I've only been able to find broth based ready made soups. But I'll look again.

What if you blended some mashed potatoes with cream and some chicken stock?

Hmmm maybe Is that what's in cream of soups? Will have to look into it.

Try heavy whipping cream and chicken stock?

I found these 3 recipes for cream of chicken soup:

1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken stock (we recommend 3 oz. Glace de Poulet Gold (chicken stock reconstituted in 7 cups hot water)
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Procedure:

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.
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Ingredients : Serves 4

2 oz butter or margarine
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, chopped
1 garlic clove, crushed
1.5 liters/2.5 pints/5 cups Chicken Stock
225 g/8 oz/2 cups cooked chicken, chopped
30 ml/2 tbsp chopped parsley
Salt and freshly ground black pepper

250 ml/8 fl oz/1 cup single (light) cream

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the onion, carrot, celery and garlic until soft but not brown. Add the stock and chicken and bring to the boil. Simmer for about 10 minutes until the vegetables are very tender. Add half the parsley and season to taste with salt and pepper. Puree the vegetables in a food processor or blender, adding enough of the stock to make a thick soup. Return to the pan, add the cream and adjust the seasoning to taste. Reheat gently and serve sprinkled with the remaining parsley.

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4 cups milk
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

Make a white sauce of milk or cream, flour, and oil. Add chicken.

Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.

If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.

thanks Lisa! No wonder why people would rather just use the canned version. Seems like a lot of work.

wow! that is alot in my little 76 cents can of creamy soup!

That exactly what I thought.

man i would have mailed you some if i knew, twink. i am guessing you can mail soups.

Oh I don't know Aud. I would think prepackaged stuff would be ok. But it would get sort of heavy and I assume that's when it gets expensive to ship.

This is GOOOOOOOOOOOOOOOOOOOOOOOD!!! OMG. I made it tonight and even little man loved it! And he hates potatos. And most American food, actually. SOOOOOOOOOOOO good!!! Thanks for the recipe, Aud!

i am so glad the fam and lil man enjoyed it! now i am hungry to make it!

Oh MAN Aud! This looks so amazing!!!!! I've never had a hash brown casserole before

it's funny cuz at one point, the recipe does not look very appetizing when it's being made, but the end result looks amazing! Go figure (lol)!

Ohhh it does look yummy!! I'll have to try it and see if it is better then CB's! WOOT

Yummers!

I decided to make it tonight. It took me forever to grate the potatoes (we don't have frozen hashbrown here) but I'm sure it'll be worth the hard work, it's looking great so far. It's going to be ready in 45 minutes and I seriously can't wait anymore!

It was so good!!! Great recipe, Aud!