Spanish Chicken
Prep: 30 min
Cook: 90 min
Total: 120 min
Serves: 7
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Tender stewed chicken melds beautifully with earthy mushrooms and a rich, savory sauce in this delightful casserole. Topped with a crispy corn flake finish, each bite offers a satisfying contrast of textures that will make your family gatherings feel extra special. Whether it's a cozy weeknight dinner or a festive occasion, this dish is sure to warm hearts and fill bellies with its comforting flavors. Perfect for those who appreciate home-cooked meals that bring everyone together around the table.
Ingredients
Ingredients
- 1 - Stewing Chicken
- 1 - Salt
- 1 Tsp Poultry Seasoning
- 4 Oz Mushrooms - Drained And Sliced
- 3 Tbsp Butter (or Margarine)
- 8 - Hard-Cooked Eggs - Diced
- 2 Cups Soft Bread Crumbs (or Cooked Noodles)
- 1/2 Tsp Paprika
- 1 - Black Pepper
- 1/2 Cup Corn Flakes - Crushed
Directions
Directions
- Cut chicken into serving pieces; place in large saucepan.
- Cover with water, add 1 1/2 teaspoons salt and poultry seasoning.
- Simmer until chicken is tender.
- Drain chicken; cool.
- Remove broth.
- Bone and cut chicken into bite-sized pieces.
- Thicken 4 cups reserved broth.
- Brown mushrooms in 2 tablespoons butter.
- Mix chicken, eggs, mushrooms, bread crumbs and thickened broth; add paprika and salt and pepper to taste.
- Turn into 2-quart casserole.
- Melt remaining butter; toss with corn flake crumbs until mixed.
- Sprinkle on top of chicken mixture.
- Bake at 325 degrees for 1 hour and 30 minutes.
Nutrition
Per serving · 7 servingsCalories
450
Fat
25 g
Saturated fat
10 g
Carbohydrates
30 g
Sugar
2 g
Fiber
2 g
Protein
30 g
Sodium
800 mg
Cholesterol
300 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - Stewing Chicken
- 1 - Salt
- 1 Tsp Poultry Seasoning
- 4 Oz Mushrooms - Drained And Sliced
- 3 Tbsp Butter (or Margarine)
- 8 - Hard-Cooked Eggs - Diced
- 2 Cups Soft Bread Crumbs (or Cooked Noodles)
- 1/2 Tsp Paprika
- 1 - Black Pepper
- 1/2 Cup Corn Flakes - Crushed
