Creamy Chicken Hot Dish (for one)

 

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.

 

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.

The original recipe used a whole can of cream of chicken soup. Since I was making a much smaller version, I created a simple cream sauce to take it's place.  

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.

 

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

 

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

 

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.

 

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.

 

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.

 

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.

 

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.

 

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! 

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

Author: Marie Rayner

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

1. Preheat the oven to 350*F/ 180*C/ gas mark 4. Butter a single serving sized casserole dish. Set aside.
2. 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.
3. 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.
4. 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.
5. Spoon into your prepared casserole dish. Crumble the crackers over top and lightly spray with some low-fat cooking spray.
6. 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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