top of page

Hot Chicken Hustle Up


If you follow my blog, and also have ready my A Perfect 10 Cookbook, you know how much I love old recipes passed down from my aunts and also my friends' mothers. Particularly anything that a housewife (or really anyone) in the 1970s would have made, I tend to love. So I was very excited when I recently handed a treasure trove of old recipes, on faded index card/recipes cards, from my lovely Aunt Pat, of whom I've been inspired by her recipes and cooking from as far back as I can remember. In these recipes, I found one that the title alone spoke to me: “Hot Turkey Hustle Up.” How could I not try it? So I put on a little Neil Diamond, my favorite old-school flowered apron, and gave it a whirl – making a few slight tweaks (including using shredded chicken versus turkey) – and it's delicious! Comforting, casserole-ish, with strange additions such as sliced hard boiled eggs and lots of sesame seeds. I served it with my Easy Coconut Jasmine Rice (to which I added spinach and lemon). All in all, a huge hit at my house!


Make the Sauce: First preheat your oven to 325. In a small mixing bowl, combine 1/2 cup mayonnaise with one can of cream of mushroom soup. Stir in 2 tablespoons of lemon juice, 1 teaspoon Kosher salt, and 1 tablespoon of minced onion. Mix well. Set aside.


Make the Topping: In a small mixing bowl, mix together 1/2 cup flour, 1/2 teaspoon Kosher salt, 1/2 cup sesame seeds, 1/2 cup shredded cheddar (any mix will do), and 1/4 cup melted butter. Set aside.


Combine the Hustle Up: In a large mixing bowl, mix together 4 cups of chopped/shredded cooked chicken or turkey, 2 cups chopped celery, 1/2 cup sliced onions, 1/4 cup diced tomatoes. Mix well. Now stir in the sauce, and mix all completely.


Finish it Up: Spread the mixture into a 8x12 inch baking dish. On top, place a layer of 4 sliced hard boiled eggs. Take the sesame topping and sprinkle all over the top. Bake for about 35 minutes, until nice and bubbly around the edges. Serve with Easy Coconut Jasmine Rice.


Easy Coconut Jasmine Rice: In a large saucepan, combine 2 cans of coconut milk, 2 cups of uncooked Jasmine rice, 1/2 cup of water, and 1/4 teaspoon of salt. Bring to a boil. Once boiling, cover, and turn heat to low, for 15 minutes. After the 15 minutes, remove from heat, and let sit covered for 10 more minutes. Stir in a handful of finely diced spinach, and 1 tablespoon lemon juice. Stir - it should be nice and wet and fluffy.


Enjoy!



9 views0 comments

Recent Posts

See All

Commentaires


bottom of page