Chicken Royal
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Holy moly! How is it the end of December already? So much for my goal of getting one new blog post out there each week. Sorry if you’ve been waiting for one! I promise I’ll try to do better. All I have to say is, if you have a teacher in your life, THANK them! School and all of the COVID craziness has completely overtaken my life at the moment. I get up, teach in person all day, prep for the next day for about an hour after school, then head home to teach and prep online lessons for a couple of hours. Needless to say, I don’t feel like I have much time to do anything, let alone spend much quality time with my family. The work seems never ending, and I feel like my brain might explode. So needless to say, Christmas break has been quite the needed blessing.
The boys and I have been trying to cram in as much quality time over break as possible. Some of that time has involved making family favorite recipes. The chicken royal recipe I have for you today comes from my husband’s grandmother. I never had the chance to meet her. She sadly passed away from Alzheimer’s the month before I started actually dating my husband. (Until that point, my husband was just the guy in the back of my college math class that eagerly helped me as I struggled through the torture of math and always seemed to be staring at me when we weren’t working together. Who knew that math class would turn out to be such a good thing and lead me to the love of my life? On second thought, maybe my math class wasn’t so bad after all.)
This particular recipe is one that my father-in-law so fondly talks about having when he was a kid, and it’s the recipe my husband talks about his Grandma making for Sunday evening dinners when he went over to her house as a little boy. Luckily, my mother-in-law was more than willing to share this beloved family recipe with me soon after my husband and I were married.
The directions for this recipe clearly come from a different time. There are no exact measurements for anything, which of course is exactly how my husband and I both remember our Grandmas cooking. It was just add “a little of this, and some of that”. There aren’t a lot of ingredients in this recipe. I can imagine the families who made this recipe using the ingredients they had on hand at their farms. But it turns out that this recipe is perfect to warm your belly for a cold winter day.
Here’s what you need:
- 1 plain rotisserie chicken
- 1 loaf of white bread
- 1 can of peas-I prefer to use sweet peas, but any kind you have on hand will do.
- 1 can of mushrooms-You can use whatever size can you like. I always say you can never have too many mushrooms, but tragically, my husband disagrees.
- 1 regular size can of chicken broth
- 1 stick of butter, melted (I use salted butter, but you can certainly use unsalted.)
- salt and pepper to taste (Go easy on the salt if you use salted butter.)
How to Start
Pick up a rotisserie chicken at the store. If your family eats meat like there’s no tomorrow like mine does, pick up the biggest chicken you can find. Otherwise, a medium sized chicken will work.
Preheat your oven to 350 degrees. Take the chicken off the bone. I just pull it off and shred it with my fingers, but you can use whichever method works best for you.
Tear up your loaf of bread in a large mixing bowl.
Open and drain your can of peas and mushrooms. Add them to the torn up bread.
Add your shredded chicken. Then melt and add your butter, salt, and pepper to your own preferences.
Then pour the can of chicken broth over the entire mixture so that it is like dressing/stuffing. Mix it all together.
Grease a 9X13 inch pan.
Spread the mixture evenly into the pan.
Bake at 350 degrees until the broth is absorbed into the bread, and it begins to brown on top. In my oven, this is usually anywhere from 45 minutes-1 hour. It reminds me of stuffing/dressing when it’s done.
Enjoy! I like to eat it plain, but my ranch obsessed kids always slather it in ranch. I say do whatever makes you happy.
You could also substitute the chicken with turkey if you have leftover turkey you need to use up. Which reminds me, I think I have some in the freezer from Thanksgiving that I should go use. Hmm…dinner idea for tonight?
Chicken Royal
Ingredients
- 1 stick salted butter
- 1 regular sized can chicken broth
- 1 can sweet peas
- 1 can mushrooms
- 1 loaf white bread
- 1 rotisserie chicken
- salt and pepper to taste
Instructions
- Preheat oven to 350°.
- Take the chicken off of the bone and shred with your fingers.
- Tear up your entire loaf of white bread in a large mixing bowl.
- Drain the peas. Add them to the white bread.
- Drain the mushrooms. Add them to the white bread.
- Add your shredded chicken to the bowl.
- Melt your stick of butter.
- Add your butter to the bowl.
- Add salt and pepper to taste.
- Open the can of chicken broth. Mix it thoroughly into the chicken mixture in the bowl.
- Grease a 9X13 inch pan.
- Evenly spread your chicken mixture into the pan.
- Bake at 350° for 45 minutes to 1 hour. You want the finished product to be like a stuffing and not wet when it's done.
Notes
