Chicken and Mushroom Cheesy Bake
Another recipe from the Farmer’s Weekly collections, probably from the 70s or early 1980s. It is a complete doddle to make this brilliant and delicious recipe, but assemble your ingredients ready to use. It is especially good served with a salad, as summer approaches. [plus Cornish new potatoes!!] plus it is even good cold for a picnic or the beach.
Pre heat your fan oven to 150C and butter/line a loose bottomed or spring form 8 inch deep cake or flan tin.
First make the base:
scant 4 oz melted butter
4 oz crushed cream crackers [in a food processor is easiest]
4 heaped tablespoons dry sage and onion stuffing mix
Mix the above ingredients together, then press into the bottom of your prepared tin.
Then the filling:
2 oz sauteéd mushrooms
6-8 oz cooked shredded chicken [or finely chop]
2 oz chopped, cooked bacon
1 oz plain flour
2 tablespoons chopped parsley
10 oz sieved [plain] cottage cheese
3 eggs separated
salt and fresh ground pepper
5 fl oz sour cream
Cook your bacon until nice and crisp then chop until fairly small. I used chicken breasts that I butterflied and cooked in a pan with a little oil and sprinkled with bouillon. Cool then shred.
I did not sieve the cottage cheese, I bought mine in Lidl and the curds were very fine and not at all watery or lumpy. Perfect. Mix the flour and sour cream to a paste.
Mix all the above together in a bowl, except the egg whites. Whisk the whites until stiff then fold them into the mixture before tipping on the top of your base.
Bake for about 1 and a quarter hours, until firm but still springy. Carefully remove from the tin and allow to cool slightly on a serving plate.
Meanwhile, as it cools, make the topping:
1 small onion finely sliced [I used red]
2 oz mushrooms sliced
1 oz butter
2 or 3 fl oz sour cream
1 tablespoon chopped parsley
Melt the butter, then lightly fry the onions and mushrooms. until lightly coloured and soft. Stir in enough cream to make a stiff ish mix.
Spoon this over the Bake, which has slightly cooled, then sprinkle over the parsley. Serve warm., although still great cold. Just brilliant, trust me. I will use this forever!
Note: the stuffing base was just scrummy
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