Chicken Hash Casserole 2-lbs skinless chicken breasts, halved 4-cups water 3-medium potatoes, peeled and halved ½-cup chopped onion ½-cup chopped red pepper 2-tsp chicken bouillon powder 2-tbsp all-purpose flour 1/8-tsp pepper ½-tsp salt ¾-cup reserved broth ¼-cup evaporated skim milk 2-tsp prepared horseradish Cook chicken in 4-cups of water for about 30 minutes until tender Drain and reserve ¾-cup broth Remove bones, chop the meat and place in a bowl Boil potatoes until barely tender Drain and cool Grate coarsely and then add to meat Spray frying pan with no-stick spray Add onion and red pepper Sauté until soft Add meat and potatoes In a saucepan, stir bouillon powder, flour, salt, and pepper with enough broth to mix smooth Add the rest of the measured broth, milk, and horseradish Heat and stir until it boils and thickens Add to meat Stir lightly Turn into 2-quart casserole Bake uncovered in a 350* oven for 35-45 minutes until hot
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