I had to change the title of this dish.

It’s real name is ‘funeral chicken’, but when I told Mr. How Sweet that I was making him funeral chicken for dinner, he asked if I was planning on his funeral.

I would never do that to my wonderful hubby.

Unless he brings one more dyecast car into this home.

 

Speaking of Mr. How Sweet, he survived the weekend without me.

He may have survived on Cheerios and a fifth of Ketel One, but at least he survived.

 

I prepared some food ahead of time so he wouldn’t starve. Don’t get me wrong, Mr. How Sweet could have whipped up a few disgusting meals himself. But he probably would have called me 17 times an hour asking how to turn on the oven or if he had to refrigerate steak.

My favorite question is ‘but, how do I make. . .stuff?’

 

Obviously, this dish gets it’s name from it’s purpose – an easy, delicious meal to give to people when they lose a loved one. I think there are many versions of ‘funeral’ chicken.

 We had never eaten it for dinner, but I figured we should. It is really tasty, afterall.

 

It is a simple dish to put together – just some lightly breaded chicken (I used whole wheat) with some mushrooms and cheese.

And for those of you who would rather sleep on a bed of nails than eat mushrooms – substitue something else! According to my dad, mushrooms are a fungus and not a food. I bet it would be great with caramelized onions, or even just the chicken and cheese alone.

 

Happy Chicken

aka chicken and mushrooms

1-2 lbs boneless, skinless chicken tenders

3 eggs, beaten

2 tablespoons fresh parsley

1 cup whole wheat bread crumbs

2 tablespoons Italian seasoning

2 tablespoons olive oil

1 cup fresh, sliced mushrooms

1 cup chicken stock

1/2 cup shredded provolone cheese

1/4 cup parmesan cheese

Preheat oven to 350.

In a large freeze bag, combine eggs and fresh parsley. Add chicken and let sit for 1 hour.

Preheat a skillet on medium-high heat and add olive oil. In a bowl, combine bread crumbs and Italian seasoning. Dip chicken in bread crumbs, then pan fry until golden. Once finished, place all chicken in a large baking dish.

Cover with mushrooms and pour in chicken stock. Top with cheeses.

Bake for 25-35 minutes.

 

 If you try it with a mushroom substitute, gimme a shout!

I love finding new ways to eat something, because I get bored pretty quickly. And Mr. How Sweet likes variety, but only because I tell him he does.

If it were up to him, he’d eat plain egg whites and chicken all day long. He needs me.

 

 

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63 Responses to “Happy Chicken.”

  1. #
    51
    Jen @ My Kitchen Addiction — March 25, 2010 @ 9:43 pm

    Looks like a great dish to have on hand… I definitely like the name change, too!

    Reply

  2. #
    52
    Holly — May 11, 2010 @ 7:19 pm

    Once again, another AWESOME recipe!! LOVED it! :)
    Thanks again for sharing your recipes- I don’t know what I’d do with out you :)

    Reply

  3. #
    53
    lovely coconuts — October 19, 2010 @ 10:16 am

    I love mushrooms but for those that don’t I think roasted cherry tomatoes would be good :) Or potatoes!

    Reply

  4. #
    54
    Nicole — January 14, 2011 @ 4:43 pm

    Okay.. I’ve been *trying* my hand at cooking. And i want to try to make this. Just want to ask a couple silly questions to lessen my chances of screwing it up. First question, when i am marinating the chicken in the egg, do i put it in the fridge or leave it out? Second, any recipe i try to make that involves chicken sends me into a panic the whole time, as i am always worrying about under cooking it. Which almost always ends up with me over-cooking it. So, when i am pan frying the chicken, it’s only to give it a golden color on top right? The oven will take care of the overall cooking of the chicken? Right.. So last question is, if i want to add in spinach to this, how do i go about doing it? Do i just throw it in the baking dish with everything else and that’s that? Yes i feel silly about asking these questions, but a girls gotta do what a girls gotta do, you know? I’m tired of take-out. Thanks so much! I love reading your new recipes in the morning!

    Reply

    • Jessica — January 14th, 2011 @ 5:40 pm

      You can also pan fry/sear to seal in the juices – and yes, just let the over take care of cooking it. As for spinach, I’d maybe saute it first in some olive oil and garlic and then add it before baking? And when you marinate the chicken, put it in the fridge!

      Reply

      • Nicole — January 15th, 2011 @ 1:46 am

        Thanks so much!

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    55
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    Joseph — September 30, 2014 @ 10:54 pm

    I’m probably one of the rare few guys in the world who does pretty much know his way around a kitchen LOL! My go-to dish to make for people who’ve lost a loved one is tater tot casserole. All You do is brown 1 – 1 1/2 lbs. of ground meat in a skillet over medium heat then throw the cooked ground meat into the bottom of a greased 9×13-inch pan. Then take a 2-lb. bag of frozen tater tots (thawed) and dump that over top of the ground meat. Then take 1 can of 98% fat free ream of mushroom and 1 can of 98% fat free cream of celery (or both cream of celery if you’re not a mushroom fan) and pour them over top of the tater tots (might need to thin out the condensed soups a tad with a little milk so that they actually POUR instead of PLOP :-P) then you crush up a 5.8 oz. can of fat-free sour cream and onion pringles and sprinkle that over top, then spray the top with a little cooking spray and bake at 350F for an hour.

    Reply

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