Chicken Potato Bake

1/4 cup dried bread crumbs
1/2 cup grated parmesan cheese
1 tsp dried Italian Seasoning
salt and pepper to taste
1 egg, beaten
1 (24-30 oz) package frozen hash browns, thawed
10 oz can cream of chicken soup
1/2 cup milk
1 cup sour cream
1 cup grated Monterey Jack cheese
1 red bell pepper, chopped
6 boneless, skinless chicken breasts

ASSEMBLY
Combine bread crumbs, parmesan, Italian seasoning, and salt and peper on a plate.  Place egg in small shallow bowl, beat well.  In 9x13 foil pan, combine potatoes, soup, milk, sour cream, Monterey Jack cheese, and bell pepper, mix well.  Dip chicken in egg then bread crumb mixture to coat.  Place on potato mixture.

COOKING INSTRUCTIONS
Defrost in the refrigerator overnight. Bake at 350 for 1 hour (may need a little more time on this - there was no heating instructions on the list I was given so I am guessing on this one).