For those us who gave up canned cream of chicken soup but still wish we had a natural, delicious alternative. Creamy Chicken Hash comes to the rescue. It's a main dish not a soup; Creamy Chicken Hash is loaded with leftover roasted chicken, chopped and baked into a creamy, lightly textured, custard sauce. It's a simple recipe to bring together in under 30 minutes. I served it with Duchess Potatoes; the oven was already hot and I baked them together. Dinner was ready in no time.
HERE'S ALL IT TAKES
- 3 tablespoons butter
- 1 tablespoon yellow onion, minced
- 2 1/2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup cream or whole milk
- 2 to 3 cups roasted chicken, chopped
- salt and pepper
- 2 eggs, beaten
- 1 to 2 tablespoons Sherry (optional)
- 1/2 cup grated cheese
Preheat oven to Low Broil.
Heat butter; add onion and cook over low heat until soft but not browned.
Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; add cream and chicken; season to taste.
Slowly add a little hot cream sauce to the beaten eggs (to temper the eggs); add tempered eggs to remaining chicken mixture, stirring constantly. Add sherry.
Turn into buttered shallow casserole dish or deep-dish pie plate; sprinkle with grated cheese.
Heat under broiler until brown and bubbly, 10 to 15 minutes. Keep watch over it. Makes 6 servings.
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I apologize for not having a photo. I didn't have good light at dinner time, so I thought would save back some to photograph tomorrow. My family at it all.
This creamy chicken hash recipe sounds delicious AND flexible in the sense that you could use condensed milk and make it a wee bit healthy by sauteing some veggies and mixing them in as well. The Duchess Potatoes listed as the authors side dish I have never heard of. It would be nice to have a link to that recipe in here so we can check that out as well!
Many thanks,
Elle
Whoops! I forgot to write the Duchess potatoes recipe. I’ll get right on that.
The Creamy Chicken Hash is healthy I promise. Asparagus or broccoli would be good. This dish bakes up thick and creamy because of the eggs added to the sauce.
From my own pantry, the only “bad” ingredient in this recipe was the all-purpose flour.
Source of my ingredients:
butter – raw milk butter from Kent Jisha’s dairy
yellow onion- organic
flour- plain ol’ stuff
chicken broth- homemade from pasture-raised chicken from Windy Meadows Farm, can be purchased from Dallas Farmers Market or from their farm
cream – raw milk cream from Kent Jisha’s dairy
roasted chicken, from pasture-raised chicken from Windy Meadows Farm, can be purchased from Dallas Farmers Market or from their farm
eggs- from my own happy chickens out back
Sherry- did not use
grated cheese -raw milk cheese from Kent Jisha’s dairy
It was indeed a blessed meal.
I want everyone to know that I did not take Elle’s suggestion to make this recipe “a wee bit healthy” as upsetting. Not in the least.
My listing off the sources of the ingredients is me showing off that I actually produced a meal that was almost entirely from locally grown foods. That’s hard to produce night after night, well for me it’s hard.
I still live off the grocery store.
I adore you Elle, you could never hurt my feelings. ;D
This sounds delicious. I used to make a recipe that I’d gotten from my hubby’s mother that he liked – but had to stop making it because of all the umm… junk that went into it, including 3 cans of cream of chicken soup! This sounds like I might be able to go back to it! It’s very similar to your recipe, and I served it over egg noodles, and topped with bread crumbs. Yum!
Sooooo good! I fried thighs @.50 a pound with no coating and sprayed skillet so, overall, it took longer to prepare. Next time I will plan ahead. I took chicken off the bone while hot and finished the recipe using brown rice flour and we had a great dinner that I enjoyed also. This is a great substitute for cream of chicken soup to use in other recipes too. Thanks!