Cook Time: 45 minutes
Ingredients:
- 2 cups cooked diced chicken
- 1 onion, chopped
- 2 medium raw potatoes, chopped, about 2 cups
- 1 teaspoon diced pimiento
- 1/2 to 3/4 cup shredded carrots
- 1/2 teaspoon salt
- 1 tablespoon dried parsley flakes or 2 tablespoons fresh chopped parsley
- 2 1/2 cups chicken gravy
- extra chicken gravy for serving
Preparation:
Combine all ingredients; stir to mix well. Put mixture in a 1 1/2-quart casserole. cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes. Serve hash with extra chicken gravy.Serves 4.
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