Paula's Chick 'n Hash Brown Bake

I got this recipe from Paula on August 18, 1994-- it's a keeper!  Paula also made pans of something so similar for Megan and Steve's wedding reception in December of 2010-- what a HIT!!!!

FIRST INGREDIENTS:

1  of 2 lb. package of frozen shredded or grated hash browns.  (Thaw.  Put into greased or sprayed 9x13-inch pan.  Sprinkle with small amount of salt and pepper.)

4 cups of diced, cooked chicken.  (Layer on top of hash browns.)

MIX TOGETHER:

1 cup sour cream
2 cups chicken broth
1 can cream of chicken soup
2 tsp. instant chicken soup starter (or 2 bouillon cubes)
1/4 cup minced onion
1/4 teaspoon minced garlic

Pour this mixture over the chicken.  At this point, you may cover it very tightly and put in the freezer for future use, or bake it right now (uncovered) for 60-70 minutes at 350-degrees.  IF frozen, bake for about 1 ½  hours.