Creamed Chicken Hash

One thing I just love about my Big Blue Binder is that it is filled with recipes which are not only delicious, but also quite frugal. Recipes which help to make that food budget go that little bit further, without compromising taste or pleasure. That is something which is coming in very handy during these days of economic uncertainty . . . where we are now having to live on a very limited budget with a food dollar that is rapidly shrinking with each week that passes. . .



Recipes such as this delicious Creamed Chicken Hash, which makes fabulous use of leftover cooked chicken and potatoes. Simply delicious . . . this tasty recipe helps to place leftovers in a whole new dimension! Family pleasing, filling, cheap and easy to make.



Tender pieces of chopped chicken and cooked potatoes . . . along with minced onions in a fabulously tasty creamy sauce. Topped with buttered crumbs and cheese, this is a winner winner chicken dinner! (Unfortunately I have no idea where I scribbled this one down from. I can only tell you that I have had it and loved it for a very, very long time.)



Creamed Chicken Hash
Makes 4 to 6 servings
printable recipe

An oldie but a goodie that makes good use of leftover chicken and potatoes. Rich and flavourful!

2 cups minced cooked chicken
1 1/2 cups heavy cream
1/2 cup diced boiled potatoes
2 TBS minced onion
1 TBS chopped parsley
3 TBS butter
3 TBS flour
1/2 tsp salt
1/8 tsp cayenne pepper
4 TBS finely grated Parmesan Cheese
2 TBS fine dry bread crumbs

Combine the chicken with 1/2 cup of the cream in the top of a double boiler or in a saucepan. Add the onion, potatoes and parsley. Cook for about 15 minutes over simmering water, stirring occasionally, until the cream is completely absorbed. Transfer to a mixing bowl.

Melt 2 TBS of the butter in a small saucepan. Whisk in the flour until smooth, Whisk in the remaining cream. Heat gently over low heat, just until it almost comes to a simmer. Simmer as slowly as possible for 5 minutes, stirring contantly and then bring to the boil and boil for about 10 seconds. Remove from the heat and whisk in the salt and cayenne. Combine this sauce with the chicken mixture. Pour into a buttered baking dish.

Preheat the oven to 375*F. Melt the butter and mix with the bread crumbs and cheese. Sprinkle over top of the chicken mixture. Bake for about 25 minutes, until golden brown and bubbling. Serve immediately. We like to have a salad on the side and some buttered brown bread.

TIL NEXT TIME!