Ester’s Chicken Hot Dish is a comforting vintage casserole recipe that combines tender cooked chicken, a creamy homemade mushroom sauce, and a rich topping of buttery breadcrumbs. The dish uses pantry staples like chicken fat, flour, chicken stock, and canned mushroom soup to create a luscious, velvety base. Finished with a golden breadcrumb crust, this hearty dish is baked until bubbling and perfect for family dinners or gatherings. It’s a classic mid-century American recipe that reflects simple, wholesome cooking.
Ingredients
- 1 whole chicken (fat hen, cooked and cut up)
- ½ cup chicken fat
- ½ cup flour
- 10 ½ oz mushroom soup (1 can)
- 1 cup chicken stock
- 3 beaten eggs
- ½ cup buttered breadcrumbs
Instructions
Step 1: Prepare Chicken
- Cook the whole chicken until tender.
- Cut the chicken into bite-sized pieces and set aside.
Step 2: Make Cream Sauce
- In a saucepan, melt chicken fat over medium heat.
- Stir in flour to create a smooth roux.
- Add mushroom soup and chicken stock, whisking until smooth and thickened.
- Remove from heat and cool slightly.
Step 3: Add Eggs and Cream
- Beat eggs and combine with cream sauce.
- Slowly stir the mixture into the cream sauce.
Step 4: Assemble Casserole
- Arrange cooked chicken pieces evenly in a greased baking dish.
- Pour the prepared sauce over the chicken.
- Top evenly with buttered breadcrumbs.
Step 5: Bake
- Preheat oven to 325°F (163°C).
- Bake uncovered for 1½ hours or until bubbly and golden brown.
Tips
- Use a fat hen/roasting chicken as written for richer flavor, or substitute a fryer chicken for shorter initial cooking time.
- Reserve chicken cooking broth to use as the “chicken stock” called for in the sauce.
- If desired, add peas or mushrooms to the mixture before baking for added texture.
- Lightly butter the bread crumbs before sprinkling on top to help them brown nicely.
- To save time, substitute rotisserie chicken (shredded) for the cooked chicken.
- Use homemade cream of mushroom soup instead of canned for a from-scratch variation.
- Add a pinch of paprika or black pepper to the crumb topping for color and flavor.
- Prepare ahead: assemble the casserole, refrigerate overnight, then bake the next day.
- For a less rich dish, skim extra fat from the stock before making the cream sauce.
Nutrition
Calories: 435kcalCarbohydrates: 15gProtein: 33gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 520mgPotassium: 380mgFiber: 1gSugar: 2gVitamin A: 290IUVitamin C: 4mgCalcium: 52mgIron: 2.3mg
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