Chicken Hotdish

chicken hotdish texted

A hotdish is a casserole, which typically contains a starch, a meat, and a canned or frozen vegetable mixed with a creamy soup. The dish originated and is still popular in the Midwest… particularly in Minnesota, South Dakota, Wisconsin, and North Dakota.
As Wikipedia explains….
Hotdish, (yes -affectionately spelled as 1 word) is cooked in a single baking dish, and served hot (per its name).  Variations of the hotdish often appear at gatherings such as family reunions, potlucks and community suppers. Chicken and ground beef are the traditional “meats” used, along with canned mushroom soup and noodles. However, a contemporary version has gained popularity using tater tots or wild rice for the starch. We were inspired by Molly Yeh, Girl Meets Farm to create a kosher version. Enjoy!


3 tablespoons unsalted parve margarine or olive oil
3 carrots, finely chopped
1 large onion, finely chopped
¼ teaspoon kosher salt
6 tablespoons all-purpose flour
2 cups parve coconut or rice milk
1 can parve condensed mushroom soup, like Rokeach brand
1 Tablespoon powdered chicken bouillon mix
1 1/2 pounds boneless, skinless chicken thighs, cut into small chunks
1 cup frozen peas
1/2 teaspoon dried thyme
¼ teaspoon ground pepper
1 1/2 pounds frozen tater tots


Preheat the oven to 400 degrees
In a bowl, whisk the parve mushroom soup and milk together. Set aside.
In a large fry pan over medium-high heat, melt the margarine. Add carrots, chopped onion and a pinch of salt and simmer, stirring until soft, about 10 minutes. Stir in the flour and cook for 1 minute. Slowly, add half the liquid and cook, whisking continuously, until thickened, about 5 minutes; then repeat with the remaining milk. Stir in the powdered chicken bouillon mix and then add the chunked chicken, peas, thyme and pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, (approximately 10 minutes).
Transfer the mixture to an 8-by-11-inch baking dish (or a 3-quart oven safe dish) and then cover evenly with the tater tots. “Make them snuggly and neat.” Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly. Traditionally served with ketchup ☺


Bag of frozen peas and carrots
Option: Some hotdish recipes use cheddar cheese. If you would like to try this, Daiya cheddar is parve and kosher. Just layer it in.