Skip to main content

Chicken Mushroom Hotdish



I seldom rave about a recipe, but this is one recipe to rave about!

A “hotdish” is the colloquial term for a casserole in some parts of the Midwest.  It’s ideal comfort food ~ warm and wholesome, and suited to feed a crowd.  



For those of you familiar with the casseroles of years ago, the ones with an abundance of canned cream of mushroom or celery soup, this version will be a revelation.  The recipe is from Martha Stewart’s Martha’s American Food cookbook, one of my favorite cookbooks, that’s filled with treasured dishes, from coast to coast.

In cooking the hotdish, first off, I browned the chicken, transferred it to a plate, then, with the drippings left in the skillet, sautéed the cremini mushrooms, with green onions (Martha used leeks) and diced celery, until golden.  Finally, the sauce ingredients of flour, sherry, milk and chicken stock, were added to the mushroom mixture and simmered until thickened.  

Dark brown, full-flavored cremini mushrooms, ummm, mmm!

But, here’s what is so special and delicious about this hotdish:  the chicken pieces and mushroom sauce are layered in the baking dish, on top of overlapping triangles of dense bread, with the bread absorbing some of the delectable sauce during baking. 


Ready for the oven

The finished dish results in succulent layers of flavor!

As I said in the beginning, this is truly a delicious hotdish, a dish to rave about!

Just imagine, if you’re lucky enough to have leftovers…


Chicken Mushroom Hotdish
Adapted

Ingredients:

2 large boneless, skinless chicken breasts
Coarse salt and fresh pepper
3 tablespoons olive oil, divided
4 green onions, sliced    
1 celery stalk, cut into ½” dice
10 ounces, cremini mushrooms, halved if large
3 tablespoons flour
3 tablespoons dry sherry
2¼ cups low-sodium chicken stalk
¾ cup milk
8 slices dense bread, cut into triangles*
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/3 cup finely grated Parmesan

Method:

Preheat oven to 350 degrees.
Pat dry chicken with paper towels and season both sides with salt and pepper.
In a nonstick sauté pan, heat 2 tablespoons olive oil over medium-high heat and add chicken.
Sauté until golden brown on bottom, 3-4 minutes.
Turn over chicken, reduce heat to medium, and cook 10 minutes more.
Transfer to a plate.
Heat remaining oil in pan and add onions, celery and mushrooms; cook, stirring occasionally, until golden brown and tender, about 8-10 minutes.
Stir in flour and cook, stirring often, for 2 minutes.
Add sherry, stock and milk; cook, scraping up browned bits from bottom until sauce is thickened, about 5 minutes.
Season with salt and pepper.
Arrange bread on bottom of a shallow 2-quart baking dish, overlapping slices slightly.
Spoon half of the vegetables and sauce over bread.
Slice chicken crosswise, ½” thick, and arrange on bread.
Top with any accumulated juices from the chicken.
Spread remaining vegetables and sauce over chicken.
Sprinkle with Parmesan and parsley.
Bake until golden brown and bubbling, 25 to 30 minutes.
Let stand 15 minutes before serving.
*I used Pepperidge Farm original, you might want dense multigrain.


ENJOY!!!  IT’S DELCIOUS!







Comments

  1. I've always considered casseroles comfort food. Why don't we serve them more often--even to guests. This one certainly sounds worthy of a special event. The sauce alone is making my mouth water!!

    Best,
    Bonnie

    ReplyDelete
    Replies
    1. You're right, Bonnie. I've wondered that too. This would be perfect for company!

      Delete
  2. Pam, My better half would love this comfort casserole! I'd especially like the sauce and bread... Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. BDD, that sauce over bread is to die for. :-) Take care.

      Delete
  3. Hi Pam,
    A true classic...a comfort food that feeds the soul. Love this dish and your ingredients are terrific. Martha Stewart’s "Martha’s American Food" cookbook, is really a wonderful book of foods that are yummy! Thanks for sharing...Have a good week...
    Dottie :)

    ReplyDelete
    Replies
    1. Dottie, thanks. nothing much beats comfort food in the winter time, for me! Have a good week!

      Delete
  4. If I could just reach in and have a taste ...

    ReplyDelete
    Replies
    1. Ivy, I've been looking for that app! :-)

      Delete
  5. absolutely delicious Pam and Im hungry just in time!!

    ReplyDelete
    Replies
    1. Gloria, I have to make this again soon, it is that good!

      Delete
  6. How different! One of our daughters..mushrooms are one of her favorite food groups:) Thank you!

    ReplyDelete
    Replies
    1. Monique, it is different and good. I'm in the same boat as your daughter!

      Delete
  7. Hi Pam , what a delight dish , it says come and get me . Perfect for this weather . Thanks for sharing :)

    ReplyDelete
    Replies
    1. Nee, yes. It is a dish to warm you up!

      Delete
  8. Interesting recipe and if you are raving about it, I know it has to be great.

    ReplyDelete
    Replies
    1. Susan, thanks. It's definitely good and I'm still raving about it.

      Delete
  9. I doubt you'd have leftovers of this one! Better to make two- one to pass and one to keep at home! :)

    ReplyDelete
    Replies
    1. SHF, I like the way you think, two would be perfect!

      Delete
  10. Dense and delicious says it all. I'm not familiar with the word hotdish, but it sounds like comfort food at its finest.
    Sam

    ReplyDelete
    Replies
    1. Sam, I had never heard of hotdish until living here. It's a good thing, hotdish!

      Delete
  11. I've never heard of hotdish before, but I can see why it's so popular!

    ReplyDelete
    Replies
    1. Joanne, this hotdish is so full of good tastes, it's great, rich and delicious!

      Delete
  12. Looks delicious Pam and my mouth is watering.

    ReplyDelete
  13. looks great and I much rather being eating what you have for dinner than my diet salad! WOW !

    ReplyDelete
  14. What a wonderful casserole! So glad there's no creamed soup involved!!!

    ReplyDelete
    Replies
    1. Thanks, Liz! No cream of soup here.

      Delete
  15. Never have heard the expression hot dish....guess I've been in florida too long!
    This looks yummy, Pam. Be great over noodles!

    ReplyDelete
    Replies
    1. Barbara, it would, never thought of the noodles!

      Delete
  16. This is like a savoury bread pudding with mushroom gravy! I love it, Pam.

    ReplyDelete
  17. You make this sound SO good! it looks SO good too!

    ReplyDelete
  18. BTW..hotdish is a pretty common term in Mn. too!

    ReplyDelete
    Replies
    1. Yes, I think maybe it originated there.

      Delete
  19. Wow, this looks so good! A hot dish for a cold day. ;-) Really perfect for this time of the year -- warming, comforting, filling. And most of all, awfully tasty. Good stuff -- thanks.

    ReplyDelete
    Replies
    1. Thanks, John! That sauce is what makes it really good!

      Delete
  20. This is not the kind of casserole I remember! The recipe sounds truly delicious, Pam, and your photos do it justice. I will look forward to trying this!

    ReplyDelete
  21. Tomorrow!!!! I am making this tomorrow! Paul will love this. : )
    Have a great thursday!!

    ReplyDelete
    Replies
    1. Leslie, hope you give it a try then.

      Delete
  22. Dear Pam, That sounds like a delicious dish. The kind that warms the soul in this cold weather with 2 more snowstorms on the way!! xo Catherine

    ReplyDelete
    Replies
    1. Catherine, thank you! Hope all is well your way.

      Delete
  23. The term "hotdish" is perfect for a casserole - and this one looks oh so good.

    ReplyDelete
  24. Hi Pam, this is my kind of meal, love this "hotdish".

    ReplyDelete
  25. That is one delicious looking dish! Chicken, mushroom and all that lovely sauce, looks so, so delicious!

    ReplyDelete
    Replies
    1. Thanks, Joyce, Love those mushrooms in it!

      Delete
  26. if you asked me to name my least favorite food, i'd be forced to say mushrooms--they taste like dirt to me and i can't stand the texture either!

    ReplyDelete
    Replies
    1. I hear you, Grace! There are people in my family who would agree with you 100%! I've loved them since I was a little kid. Whatever floats your boat!

      Delete
  27. This looks amazing - can't wait to try it! Thanks for sharing the recipe.

    ReplyDelete
    Replies
    1. Beth, thanks! We love it and I hope you do, should you make it!

      Delete
    2. This comment has been removed by the author.

      Delete
  28. Chicken & Stuffing all in one! Looks yummy, Pam.
    And- I'm with you about Spring & using the grill! :)

    (I'm having a problem posting today.)
    ~Judy

    ReplyDelete
    Replies
    1. Thanks, Judy! Up to 12" snow on way here. Have a good weekend!

      Delete
  29. I know what I am having for dinner on Monday:). Thanks for posting.

    ReplyDelete
    Replies
    1. Great, Geraldine! I hope you like it also!

      Delete
  30. Mmmm, I'm a mushroom lover and that looks Delish! We had 16 inches of snow on Sunday. Warm Hugs,

    ReplyDelete
    Replies
    1. Thanks, Betty Jean! Too much snow! Warm hugs your way too!

      Delete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews