Christmas Eve Chicken

This recipe is a very special one, as it is dedicated to my late Mother-in-law Helen, who would always serve this delicious chicken and rice dish only at Christmas Eve and after we her family sat together for the family meal the night before Christmas day.

Helen always served this festive evening supper dish piping hot with a touch of soya sauce and lightly boiled minted peas. My family and I now repeat this tradition every Christmas Eve and always raise a toast to this very special lady, who loved her family so very much and likewise we her. God bless you Helen.

45 minutes

40 - 45 minutes

180ºC

Ingredients

1 whole large chicken

- cooked, flesh only
349g can sweetcorn

- drained, or 285g frozen sweetcorn
425g can small button mushrooms

- drained and whole
298g can condensed Campbells mushroom soup
1 can measure of milk
Seasoning

- to taste
Crispy Topping:
400g Jasmin Thai rice

- cooked
150g large packet plain crisps

- crumbled by hand

Instructions

Preparation:
01 1 large chicken poached in a large pot of water with onion, carrot for 45minutes to one hour. Cool and remove flesh from the carcass. Discard skin and bones etc. Chop chicken flesh into bite sized pieces. Keep liquid for stock. Cook rice - leave to cool.
Make filling:
02 In a large bowl add chicken, sweetcorn, button mushrooms and all the mushroom soup plus one can level of milk. Mix well. Add plenty of freshly ground black pepper and a touch of sea salt.
Assemble:
03 Tip all chicken mixture into a lightly buttered oven proof dish. Place cooked rice all over the top. Cover with a layer of buttered tin foil.
Bake:
04 Place in the oven with the tin foil lid for 45 minutes or until well heated through. For the final 10 minutes of cooking, remove the tin foil lid and cover with crumbled crisps.
Serve:
05 Remove from the oven and serve hot straight to the table. Traditionally enjoyed with cooked peas and generous amounts of soya sauce.

Notes

This recipe will fit a 23cm x 28cm pie dish. Frozen sweetcorn can also be used rather than tinned, no need to defrost just mix in frozen and bake. Remember to keep the liquid from the poached chicken for soups and other savory recipes.