Welcome back to the blog, and welcome to 2021. In true 2021 spirit, I didn’t make anything this week. But don’t worry. Thanks to reader Jessica, we still have a post!

This is Jessica’s Frosted Chicken Loaf!

AuthorRetroRuth
Rating

From Knudsen Dairy

Tested Recipe!

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 1 4-5 pound chicken, cut upOr use leftover chicken
 1 cup soft bread crumbs
 ¾ cup cottage cheese
 2 eggs, beaten
  tsp rosemary
 1 pinch marjoram
 Salt & Pepper
 A few grains of nutmeg
 2 stalks of celery, minced
 1 cup sour cream
 2 tbsp chicken stock
 2 cups seasoned mashed potatoescan use leftover

1

Cooking chicken in boiling, salted water until tender, or pressure cook. Remove meat from bones and cut up. Or use leftover chicken

2

Combine chicken with remaining ingredients, except mashed potatoes; toss lightly. Pour into greased loaf pan. Bake in a pan of hot water in moderate oven (350 degrees) 50 minutes - until knife inserted in center comes out clean. Unmold.

3

Carefully spread mashed potatoes over top and sides of the loaf to make a half-inch potato frosting. Score with a fork to make a swirly design. Place under broiler just long enough to brown delicately. Serve with a border of peas or other green, cooked vegetables.

Ingredients

 1 4-5 pound chicken, cut upOr use leftover chicken
 1 cup soft bread crumbs
 ¾ cup cottage cheese
 2 eggs, beaten
  tsp rosemary
 1 pinch marjoram
 Salt & Pepper
 A few grains of nutmeg
 2 stalks of celery, minced
 1 cup sour cream
 2 tbsp chicken stock
 2 cups seasoned mashed potatoescan use leftover

Directions

1

Cooking chicken in boiling, salted water until tender, or pressure cook. Remove meat from bones and cut up. Or use leftover chicken

2

Combine chicken with remaining ingredients, except mashed potatoes; toss lightly. Pour into greased loaf pan. Bake in a pan of hot water in moderate oven (350 degrees) 50 minutes - until knife inserted in center comes out clean. Unmold.

3

Carefully spread mashed potatoes over top and sides of the loaf to make a half-inch potato frosting. Score with a fork to make a swirly design. Place under broiler just long enough to brown delicately. Serve with a border of peas or other green, cooked vegetables.

Frosted Chicken Loaf

I’m just going to let Jessica narrate this one. And then maybe I’ll take a nap or something.

Jessica writes:

I found myself cleaning my pantry and freezer this week, clearing out some of the pandemic over-stocking I had done back in the spring. Among the items I decided to use up was a frozen package of chicken parts and a package of instant mashed potatoes. It occurred to me that I’d just seen a recipe that would work, and so here’s my take on the frosted chicken loaf.

I added a little extra marjoram and rosemary, and also some fresh thyme.  All was looking pretty good.

This is when I remembered that I don’t like cottage cheese, and also that there’s an ungodly amount of dairy in this meatloaf.

Oh well.

Happily baking in its water bath.  The pan wasn’t as full as I expected, but it was plenty.

It made an indescribable sound on the way out of the pan, but it did hold together nicely.

I’m no artist, or cake decorator, so I was just happy that the potatoes were on the loaf.

I probably should have left it in longer, but my broiler tends to smoke and I didn’t want to send all of my neighbors out into the cold for the sake of a browned chicken loaf.

The Verdict: Good

From Jessica’s Tasting Notes – 

This was good. It tastes like chicken with stuffing and potatoes, all in one bite.  I thought it was going to need gravy, but I think all the dairy in there kept it moist.  There’s no distinct taste from all of the dairy either – definitely my preference.  Gravy wouldn’t hurt, of course, and I had my piece with some of the fresh cranberry sauce I’d just made for Thanksgiving.  It would be a good place for holiday leftovers.

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