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Creamy Chicken Hot Dish. What is a hot dish when it's not at home? The term hot dish is widely used out West to describe a tasty casserole, and that is what this dish is, an incredibly tasty casserole!
This delicious recipe I am sharing with you today has been adapted from a recipe I found in a cookbook entitled, The Best Casserole Book Ever by Beatrice Ojakangas.
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I used to have a hard copy of the book when I lived in the UK. Since moving back to Canada, I have purchased myself the Kindle edition. I am a person who loves casserole and had always found the book to be quite inspiring.
Today's recipe was adapted to use what I had on hand. The original recipe also fed six people. I have adapted it to feed just one person, me.
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I flavored the sauce with a pinch of garlic powder and some Asiago cheese, neither of which was in the original recipe. I have to say it worked beautifully, and I ended up with a most delicious casserole for my dinner today.
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WHAT YOU NEED TO MAKE CREAMY CHICKEN HOT DISH (FOR ONE)
Quantities are given for one single serving. If you would like to have the quantities to make the full recipe, just e-mail me and I will be happy to give them to you.
For the Creamy Sauce:
- 1 TBS plain all-purpose plain flour
- 1 TBS butter
- 3/4 cup (180ml) full fat milk
- pinch garlic powder
- salt and black pepper to taste
- 1 TBS grated Asiago cheese
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For the casserole:
- 1/2 cup (58g) uncooked rainbow rotini pasta
- 1 sun dried tomato half, chopped fine
- 1 small, cooked chicken breast fillet, cubed (about 3/4 cup)
- 1/4 cup (30g) dairy sour cream
- 1/2 cup frozen baby peas
- 4 round buttery crackers
- low fat cooking spray
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I am not sure what the purpose was in using rainbow rotini pasta, but I happened to have some in my cupboard and so I did use it. I think in a smaller serving such as this casserole, regular rotini would work just fine.
I decided to add the cheese to the sauce because I thought it would give it some additional flavor. I was right. It was the perfect addition, as was the pinch of garlic powder.
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The author specified sun-dried tomatoes packed in water, not oil. I did not have any packed in water, just the ones in oil. I used one half and rinsed it really well under hot water before chopping it up.
I wondered why it was needed at all, but I went with it, and I am glad I did because it does add a little special something to the finished casserole.
I used a leftover cooked chicken breast and cut it into 1/2-inch cubes. It was not a super large chicken breast; you will need about 3/4 cup of cooked chicken.
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HOW TO MAKE CREAMY CHICKEN HOT DISH (FOR ONE)
This was really simple to make and went together very quickly.
Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a single serving sized casserole dish. Set aside.
First make the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour. Cook, for about a minute, then slowly whisk in the milk. Cook, whisking constantly, until the mixture bubbles and thickens.
Stir in a hefty pinch of garlic powder and salt and pepper to taste. Str in the Asiago cheese. Whisk in the sour cream and set aside.
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Cook the pasta in a pot of lightly salted boiling water according to the package directions until al dente. Drain well. Stir this into the pot of sauce, along with the diced chicken, frozen peas and sun-dried tomato.
Spoon into your prepared casserole dish. Crumble the crackers over top and lightly spray with some low-fat cooking spray.
Bake in the preheated oven for 20 to 25 minutes, uncovered, until the casserole is bubbly and the crumbs have browned. Serve hot.
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I really enjoyed this tasty casserole today. It was actually quite substantial. I could not finish it, but then I have a smaller appetite.
If you have a larger appetite, you might want to add some crusty bread and a salad or vegetable on the side.
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I would make this again. I think it would also work very well with cubed cooked ham or even tuna. It was rich and delicious and perfect just as is.
If you are a small family/singleton and are looking for a way to use up some leftover cooked chicken, you can't really go wrong with this tasty dish!
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Some other delicious recipes in The English Kitchen for one are:
LEMON GARLIC CHICKEN FOR ONE - This delicious moist and well flavored chicken breast which marinades for a time in a delicious tenderizing marinade and then is simply roasted to perfection in a moderate oven. As simple as it is this marinated lemon garlic chicken breast is truly delicious!
SEVEN LAYER SALAD FOR ONE - I like to make this tasty salad in a mason jar. It is filled with crunch and color and is perfectly sized for just one person. Seven layers of deliciousness, including a tasty lush and creamy dressing on top!
Yield: 1
Creamy Chicken Hot Dish
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
This creamy dish is as classic as a hot dish gets. Quantities given are for one serving, but it can certainly be multiplied to serve more!
Ingredients
For the Creamy Sauce:
- 1 TBS plain all-purpose plain flour
- 1 TBS butter
- 3/4 cup (180ml) full fat milk
- pinch garlic powder
- salt and black pepper to taste
- 1 TBS grated Asiago cheese
For the casserole:
- 1/2 cup (58g) uncooked rainbow rotini pasta
- 1 sun dried tomato half, chopped fine
- 1 small, cooked chicken breast fillet, cubed (about 3/4 cup)
- 1/4 cup (30g) dairy sour cream
- 1/2 cup frozen baby peas
- 4 round buttery crackers
- low fat cooking spray
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a single serving sized casserole dish. Set aside.
- First make the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour. Cook, for about a minute, then slowly whisk in the milk. Cook, whisking constantly, until the mixture bubbles and thickens.
- Stir in a hefty pinch of garlic powder and salt and pepper to taste. Str in the Asiago cheese. Whisk in the sour cream and set aside.
- Cook the pasta in a pot of lightly salted boiling water according to the package directions until al dente. Drain well. Stir this into the pot of sauce, along with the diced chicken, frozen peas and sun-dried tomato.
- Spoon into your prepared casserole dish. Crumble the crackers over top and lightly spray with some low-fat cooking spray.
- Bake in the preheated oven for 20 to 25 minutes, uncovered, until the casserole is bubbly and the crumbs have browned. Serve hot.
Thanks so much for visiting. Do come again!
No surprise here, as a resident of Nova Scotia, I am a huge fan of fish. Not only is it good for you, but I find it to be quite delicious. There is actually a fish processing plant just around the corner from my home where you can buy beautiful fish.
It is processed there and frozen. They have a little shop next to the office where you can buy a variety of fish and fish products. Haddock, salmon, smoked fish, salt fish, fish cakes, scallops, shrimps, etc.
Normally I will buy the Haddock, but the other day when I stopped in, they had some beautiful looking salmon fillets. All individually frozen, skin on, ready to thaw and cook.
Salmon is a favorite choice when it comes to choosing to eat healthy, because it contains significant amounts of essential omega-3 fatty acids, which support heart and eye health. This heart-healthy fish boasts a boatload of other nutrients, as well.
Salmon is not something I cook very often. Being an oily fish, it has a much stronger flavor than most other fishes. I am not a huge fan of really strong flavored fish. I need to be in a mood to cook and eat it,
My ex-boss at the Manor told me that when it came to buying salmon the thicker center pieces had the best flavor. The thinner flatter pieces come from the tail end of the salmon and taste fishier. I took that on board and have only ever bought thicker center cut fillets ever since, and I have to say I have enjoyed it a lot more.
Salmon was a fish that I cooked frequently for the family at the Manor. The Mrs. really loved it and I learned to cook it to perfection. Most people over-cook all their fish, which can leave it really dry and unpalatable.
Through my years of cooking at the Manor, I got cooking salmon down to an art form. Trial and error led me to being able to time it perfectly so that we never had dry salmon.
This was always one of the favorite ways that they liked me to cook it for them. Being an oily fish with a stronger flavour, salmon holds up very well with the zippy flavour of Dijon Mustard.
Dijon mustard was not something I had ever tasted prior to going over to the UK. I fell in love with it there and have to admit that I use it more often than any other kind of mustard. I enjoy it on hotdogs and all sorts.
It has a nice heat and the flavor it is not as harsh as some mustards can be. In this recipe it is paired beautifully with a few select other ingredients to make a delicious mustard sauce which is brushed over the salmon prior to baking, along with a crisp buttery crumb.
The recipe makes only two servings but can very easily be multiplied to serve as many people as you wish to feed. It is simple but is also elegant enough to serve for a special occasion.
WHAT YOU NEED TO MAKE CRISP COATED HONEY MUSTARD BAKED SALMON
Just a few simple ingredients, there is nothing really out of the ordinary with the exception of the Dijon mustard, and if you are like me, it's something you will always have in your kitchen anyways.
- 2 fresh salmon fillets, rinsed and patted dry with paper towel
- 1 TBS mayonnaise
- 1 TBS Dijon mustard
- 1/2 tsp yellow mustard
- 1 TBS liquid honey
- 1 tsp white vinegar
- pinch each paprika, salt and black pepper
- 1 TBS butter, melted
- 3 TBS panko breadcrumbs
- 1 tsp parsley flakes
Most of the ingredients are pretty simple and self-explanatory. DO be sure to buy center cut fillets of salmon. Also, if you don't have panko, you can use soft white breadcrumbs, but the panko will give you the best and crispest result.
I do not recommend using fine dry breadcrumbs, or flavored breadcrumbs. If you don't have panko, you might consider using coarsely crushed cracker crumbs.
HOW TO MAKE CRISP COATED HONEY MUSTARD BAKED SALMON
This really is a very easy bake and very quick to throw together. (Another reason why you might consider it to be ideal for entertaining.)
Preheat the oven to 400*F/200*C gas mark 6. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, vinegar, paprika, salt and pepper, combining well.
Pat the salmon dry and place onto the baking sheet. Divide the mustard sauce between each salmon fillet, brushing it all over to coat.
Mix together the butter, panko and parsley flakes. Pat half of this mixture onto each salmon fillet.
Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
I didn't get a photo of it plated up, but it was enjoyed simply with a baked potato and some steamed broccoli. Salmon and broccoli are beautiful partners. This made for a really delicious and healthy supper!
PISTACHIO AND LEMON DUSTED TILAPIA - The fish is simply seasoned and then coated in a pistachio and lemon crumb before being simply fried to perfection in a bit of olive oil. Delicious served with some lemon wedges for squeezing over top.
LOW CARB FISH PIES - Quick and easy. The fish is all cooked and then broken into two serving dishes. A low carb creamy sauce is spooned over top of each dish, and then they are finished with a crust of ruffled filo pastry, for a crisp, low carb and satisfying topping. Recipe is for two but can easily be multiplied to feed more.
Yield: 2
Crisp Honey Mustard Coated Salmon Filets
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Moist and juicy, perfectly cooked salmon, with a tasty honey mustard sauce and panko crumb coating. This recipe can easily be doubled or even tripled to serve more people.
Ingredients
- 2 fresh salmon fillets, rinsed and patted dry with paper towels
- 1 TBS mayonnaise
- 1 TBS Dijon mustard
- 1/2 tsp yellow mustard
- 1 TBS liquid honey
- 1 tsp white vinegar
- pinch each paprika, salt and black pepper
- 1 TBS butter, melted
- 3 TBS panko breadcrumbs
- 1 tsp parsley flakes
Instructions
- Preheat the oven to 400*F/200*C gas mark 6. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Whisk together the mayonnaise, Dijon mustard, yellow mustard, honey, vinegar, paprika, salt and pepper, combining well.
- Pat the salmon dry and place onto the baking sheet. Divide the mustard sauce between each salmon fillet, brushing it all over to coat.
- Mix together the butter, panko and parsley flakes. Pat half of this mixture onto each salmon fillet.
- Bake in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
Thanks so much for visiting! Do come again!!
Who doesn't love cinnamon rolls? Not many people I would assert. I saw this recipe for a Pull Apart Cinnamon Roll Bread on Pinch of Yum a while back and had stored it on my Pinterest Bread Board for a couple of years.
I am not sure why it took me so long to get to it, but I can only think that it was because I consider myself to be yeast bread challenged. Sometimes I have success and sometimes I don't. More often than not I really don't.
I can make really good bread using my bread machine, but when it comes to regular bread baking, I am sadly lacking in skills. When my five children were growing up my ex-husband used to bake all of our bread. He was an expert at making bread!
He made beautiful bread. I think it was all that strength he had in his arms that made the difference. He used to make our kitchen table dance across the kitchen floor when he was kneading it.
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This Pull Apart Cinnamon Roll Bread was an easy recipe to make actually. I made use of my stand mixer. It turned out gorgeous!
The original recipe is attributed to a woman named Bea Ojakangas and I found it on Pinch of Yum, as I said up above. I adapted it to use both European and North American measurements and I also cut the recipe in half to make just one loaf.
The original recipe made two. As a single person who works from home, two loaves of bread are far more than I can realistically use. I know I could give one to my next-door neighbor, but every time I give her something she tries to give me something back.
I get the feeling that it makes her feel like she owes me something, which really isn't the case. She's actually doing me a favor by taking the excess, but I get the idea it only makes her feel beholding to me.
WHAT YOU NEED TO MAKE PULL APART CINNAMON ROLL BREAD
Simple everyday baking ingredients. There is nothing out of the ordinary here. It looks like a lot of ingredients, but really it isn't. It is just that there are three elements to the recipe: dough, filling, and glaze.
For the bread dough:
- 1 1/4 tsp dry active yeast
- 1/4 cup (60ml) warm water
- 1 cup (225ml) whole milk, scaled and cooled to lukewarm
- 6 1/2 TBS granulated sugar
- 1/2 tsp salt
- 2 large free-range eggs, beaten
- 4 - 4 1/2 cups (560 - 630g) of strong bread flour
- 1/4 cup (60g) butter, melted
- 1 small free-range egg, beaten with a fork, to glaze
For the filling:
- 2 TBS butter, lightly softened
- 1 TBS ground cinnamon (can use more if you really like cinnamon, I added an additional 1/2 TBS)
- 3/4 cup (150g) granulated sugar
For the glaze:
- 1/2 cup (65g) icing sugar
- 1 TBS whole milk
- 1/4 tsp vanilla
Strong bread flour is a type of flour that has been specially designed for making bread. It contains more protein than regular all-purpose flour and is made from a harder wheat berry. It is ideal for chewy and dense baked goods such as bread and bagels.
I would never use it to make pancakes or cakes.
I did use extra cinnamon in mine because I really like the flavor of cinnamon. You can cut it back if you wish, but if you like cinnamon as much as I do, then leave it at my suggestion.
HOW TO MAKE PULL APART CINNAMON ROLL BREAD
This does seem a bit complicated when it comes to the shaping of it. I should have taken photos of it, but really if you hop over to Pinch of Yum, she has perfect photos of how to do just that.
First make the dough. Dissolve the yeast in the warm water. Leave to sit until frothy. Pour into a bowl. Add the lukewarm water, sugar, beaten eggs, salt and 1 cup (140g) of the flour. Mix on low smooth until smooth and elastic. Add 1 1/2 cups (210g) of the flour and mix together at a slightly higher speed. Stir in the melted butter until well mixed in and glossy. Stir in the remaining flour. until you have a stiff dough.
Tip out onto a lightly floured surface Toss to lightly coat. Return to the mixer and cover. Let rest for 15 minutes.
Using your mixer again, knead on low speed for about 4 minutes or so.
Place into a lightly oiled bowl, turning the dough to coat all of the surface with the oil. Cover and leave to rest in a warm place for 1 hour, at which time the dough should have doubled in size.
Mix together the cinnamon and the sugar. Have ready a large baking sheet lined with baking parchment.
On a lightly floured surface, roll out or pat the dough into a rectangle which is about 1/2 inch thick and 9 inches by 13 inches in size. Spread the surface with the soft butter. Sprinkle the cinnamon sugar over top to coat generously. Roll up as for a jelly roll from the long side. Pinch the seam together.
Carefully transfer to the lined baking sheet, seam side down.
Using a sharp pair of kitchen scissors, cut the roll crosswise into slices, about 1 1/2 inches apart, cutting almost all the way to the bottom. Gently pull the slices apart. (HERE IS WHERE YOU WANT TO CHECK OUT HER PHOTOS)
Cover and let rise for about 20 minutes. Brush with the beaten egg.
Preheat oven to 375*F/190*C/gas mark 5. Bake for 20 to 30 minutes. It should be golden brown and cooked through. Remove from the oven and allow to cool slightly while you make the glaze.
Make the glaze by whisking the sugar, milk and vanilla together until smooth. Drizzle over the loaf and allow to set before pulling apart or slicing to serve.
I found myself wishing I had actually cooked both loaves and frozen one, unglazed, but never mind . . . I will have to do that the next time around!
I found myself wondering how it would be with some raisins and chopped toasted walnuts or pecans would be in the filling. I am thinking they would be gorgeous.
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Some other cinnamon treats I have baked in The English Kitchen that you might enjoy are:
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CINNAMON PULL APART BREAD - This is a non-yeasted version of a tasty cinnamon loaf created by layering slices of an all-butter biscuit dough and cinnamon sugar in a loaf pan. Baked and glazed, it is incredibly scrumptious.
CINNAMON ROLLS (YEAST) SMALL BATCH - This delicious recipe makes only six of the most beautiful puffy cinnamon rolls. Not hard to make at all, they always go down a real treat and is the perfect sized recipe for the smaller family.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Yield: 1 large loaf
Pull Apart Cinnamon Bread
Prep time: 2 H & 30 MCook time: 30 MinTotal time: 3 Hour
Delicious with loads of cinnamon flavor! This very simple to make loaf was adapted from a recipe found on Pinch of Yum. I used my stand mixer for this. It makes things so much easier.
Ingredients
For the bread dough:
- 1 1/4 tsp dry active yeast
- 1/4 cup (60ml) warm water
- 1 cup (225ml) whole milk, scaled and cooled to lukewarm
- 6 1/2 TBS granulated sugar
- 1/2 tsp salt
- 2 large free-range eggs, beaten
- 4 - 4 1/2 cups (560 - 630g) of strong bread flour
- 1/4 cup (60g) butter, melted
- 1 small free-range egg, beaten with a fork, to glaze
For the filling:
- 2 TBS butter, lightly softened
- 1 TBS ground cinnamon (can use more if you really like cinnamon,I added an additional 1/2 TBS)
- 3/4 cup (150g) granulated sugar
For the glaze:
- 1/2 cup (65g) icing sugar
- 1 TBS whole milk
- 1/4 tsp vanilla
Instructions
- First make the dough. Dissolve the yeast in the warm water. Leave to sit until frothy. Pour into a bowl.
- Add the lukewarm water, sugar, beaten eggs, salt and 1 cup (140g) of the flour. Mix on low smooth until smooth and elastic. Add 1 1/2 cups (210g) of the flour and mix together at a slightly higher speed. Stir in the melted butter until well mixed in and glossy. Stir in the remaining flour. until you have a stiff dough.
- Tip out onto a lightly floured surface Toss to lightly coat. Return to the mixer and cover. Let rest for 15 minutes.
- Using your mixer again, knead on low speed for about 4 minutes or so.
- Place into a lightly oiled bowl, turning the dough to coat all of the surface with the oil. Cover and leave to rest in a warm place for 1 hour, at which time the dough should have doubled in size.
- Mix together the cinnamon and the sugar. Have ready a large baking sheet lined with baking parchment.
- On a lightly floured surface, roll out or pat the dough into a rectangle which is about 1/2 inch thick and 9 inches by 13 inches in size. Spread the surface with the soft butter. Sprinkle the cinnamon sugar over top to coat generously. Roll up as for a jelly roll from the long side. Pinch the seam together.
- Carefully transfer to the lined baking sheet, seam side down.
- Using a sharp pair of kitchen scissors, cut the roll crosswise into slices, about 1 1/2 inches apart, cutting almost all the way to the bottom. Gently pull the slices apart.
- Cover and let rise for about 20 minutes. Brush with the beaten egg.
- Preheat oven to 375*F/190*C/gas mark 5.
- Bake for 20 to 30 minutes. It should be golden brown and cooked through.
- Remove from the oven and allow to cool slightly while you make the glaze.
- Make the glaze by whisking the sugar, milk and vanilla together until smooth.
- Drizzle over the loaf and allow to set before pulling apart or slicing to serve.
Thanks so much for visiting. Do come again!
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