Chicken Hash

Yield: 8 1/2 cups or 10 to 12 servings
  • 10 tablespoons salted butter, divided
  • ½ pound mushrooms, quartered
  • 2 tablespoons minced shallots
  • ½ cup sherry
  • 2 ½ cups milk
  • 1 ½ cups heavy cream
  • 2 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ cup plus 2 tablespoons flour
  • 3 tablespoons Parmesan cheese, divided
  • 1 ¼ cups grated Gruyere cheese, firmly packed, divided
  • 2 pounds cooked chicken, shredded
  • 4 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley
  1. Preheat the oven to 375 degrees F.
  2. Melt 2 tablespoons of the butter in a large skillet over medium heat. When the foaming has subsided, saute the mushrooms and the shallots for 5 to 7 minutes, until they are soft. Add the sherry and saute for another 2 minutes. Turn off the heat and reserve.
  3. Combine the milk, heavy cream, salt, ground black pepper, and cayenne pepper in a medium stockpot over medium heat.
  4. Melt the remaining 8 tablespoons butter in a medium skillet over medium heat, and add the flour to make a roux. When it is fully cooked through and pale golden brown, add the roux to the milk mixture, whisking vigorously to break up the lumps, and bring it to a boil. The sauce will have thickened. Let it cool for about 3 minutes, and then stir 2 tablespoons of the Parmesan and ¾ cup of the Gruyere cheese.
  5. Combine the mushrooms and shallots with the shredded chicken in a large mixing bowl.  Pour the cheese sauce over the chicken and stir well to combine.
  6. Pour the entire mixture into a deep 13 x9 x2-inch baking dish, and top with the remaining ½ cup Gruyere and 1 tablespoon Parmesan. Bake the hash for 30 minutes, until it is bubbling and brown.

Cooked Chicken (to be used in other recipes)


2 tablespoons salted butter

2 pounds chicken, breasts or thighs, skinless

¼ teaspoon salt

1/8 teaspoon ground black pepper


  1. In heavy skillet over a medium heat, melt the butter.
  2. Season the chicken on both sides equally with salt and pepper.
  3. When the foaming in the pan has subsided, add the chicken and sear it until it is brown on the outside, and saute for another 3 to 5 minutes per side, until it is fully cooked through but still very moist.
  4. Remove it from the pan, and let it rest for at least 10 minutes before shredding it.
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