• dried bread crumbs :     1/2 cup
• shredded Parmesan :     1/2 cup
• milk :     1/2 cup
• sour cream :     1 cup
• grated Havarti chees :     1 cup
• dried Italian season :     1 teaspoon
• salt :     1/2 teaspoon
• pepper :     1/8 teaspoon
• red bell pepper :     1
• boneless, skinless chicken breast, finely diced :     6
• salt and pepper, to taste :    
• dried Italian season :     1 teaspoon
• egg, beaten :     1
• frozen hash brown :     1 (24-30 ounce) pack

Preparation Method for Chicken Potato Bake Recipe :

Preheat oven to 375 degrees F. Combine bread crumbs, Parmesan cheese, 1 teaspoon Italian seasoning, and salt and pepper to taste on plate. Place egg in small shallow bowl; beat well.

In 13x9" glass baking dish, combine potatoes, soup, milk, sour cream, Havarti cheese, 1 teaspoon dried Italian seasoning, salt, pepper, and red bell pepper; mix well. One at a time, dip the smooth side of a chicken breast in egg, then in bread crumb mixture to coat. Place, coated side up, on the potato mixture. Repeat with remaining chicken breasts.

Bake for 40-50 minutes or until chicken is thoroughly cooked and potato mixture is bubbling and brown around the edges.