If you are looking for a simple yet delicious dish to wow your family this weekend, look no further than this savory rotisserie chicken cake. The ingredients are basic and easy to find in most grocery stores.
How to make Chicken Cake
Note: The full instructions are provided in the recipe card below.
For the Chicken Filling: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the onion, red bell pepper, leek, garlic, and the white part of the scallion.
Stir in the green parts of the scallions, cumin, black pepper, paprika, chipotle pepper, and sauce. Add the shredded chicken to the skillet, stirring gently, until just combined.
Turn off the heat and stir in the mustard and cream cheese until well combined. Set aside to cool.
Preheat the oven to 350 degrees F. Butter the bottom and side of a 13× 11-inch (4 quarts) rectangular Pyrex pan; dust with flour, tap out the excess, and set aside. Mix the flour, cheese, and baking powder; set aside.
Blend the eggs, milk, oil, pepper, and salt in the jar. Blend until completely smooth, about 2 minutes. Pour the mixture into a large bowl and, using a hand whisk, gently and gradually stir the flour mixture until just combined. Don’t over-mix!
Pour half the batter into the prepared pan and evenly spread the chicken filling. Gradually pour the rest of the cake batter over the filling, ensuring you distribute evenly to cover the filling. Use a spoon to spread the batter if needed.
Bake the savory rotisserie chicken cake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and let it cool for 10 minutes. Cut the cake into squares and serve warm. Enjoy!
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Recipe
Easy Savory Rotisserie Chicken Cake
Tools
Ingredients
For the Chicken Filling:
- 500 g Rotisserie Chicken , shredded. You can use boiled chicken if preferred.
- 1 medium onion , chopped
- 1 red bell pepper , chopped
- 1 bunch green onion , white and green parts, chopped
- 2 leeks , white and light green parts, cleaned of all sand, chopped
- 3 garlic , finely minced or ¾ teaspoons granulated garlic
- 1-2 teaspoons Knorr Chicken flavor Bouillon or kosher salt , adjust to taste
- ½ teaspoon ground black pepper , to taste
- 3 Chipotle peppers in Adobo Sauce , chopped plus 2 tablespoons of the sauce it came in or 2 teaspoons Chipotle Pepper Powder, adjust to taste
- 4 tablespoons full fat cream cheese
- 1 heaping tablespoon Yellow Mustard
- 2 tablespoons Paprika
- 2 tablespoons Dried Oregano
- 3 tablespoons Extra virgin olive oil or canola oil
For the Savory Cake Batter:
- 400 g (3 cups) all-purpose flour
- 1 teaspoon Kosher salt
- 420 ml (2 cups) whole milk, room temperature
- ¼ teaspoon ground black pepper
- 4 eggs , room temperature
- 80 g parmesan cheese , shredded (optional)
- 210 ml (1 cup) avocado oil or any neutral-flavored oil
- 1 tablespoon non-aluminum baking powder
Instructions
For the Chicken Filling:
- Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the onion, red bell pepper, leek, garlic, and the white part of the scallion. Stir in the green parts of the scallions, cumin, black pepper, paprika, chipotle pepper, and sauce. Add the shredded chicken to the skillet, stirring gently, until just combined. Turn off the heat and stir in the mustard and cream cheese until well combined. Set aside to cool.
For the Savory Cake Batter:
- Preheat the oven to 350 degrees F. Butter the bottom and side of a 13× 11-inch (4 quarts) rectangular pyrex pan; dust with flour, then tap out the excess; set aside.
- In a medium bowl, combine the flour, cheese, and baking powder; set aside. In the blender jar, blend the eggs, milk, oil, pepper, and salt. Blend until completely smooth, about 2 minutes.
- Pour the mixture into a large bowl and, using a hand whisk, gently and gradually stir the flour mixture until just combined. Don’t over mix!
- Pour half of the batter into the prepared pan and spread the chicken filling evenly on top. Gradually pour the rest of the cake batter over the filling, making sure you distribute evenly to completely cover the filling use a spoon to spread the batter if needed.
- Bake the savory rotisserie chicken cake for about 45 minutes or until a toothpick inserted in the middle comes out clean. Remove the Savory Rotisserie Chicken cake from the oven and let it cool for 10 minutes. Cut the Savory Rotisserie Chicken cake into squares and serve warm. Enjoy!
Notes
- To store: Savory rotisserie chicken cake in an airtight container in the refrigerator for up to 3 days.
- To reheat: Square savory chicken cake in the microwave for a minute or until heated. Alternatively, you can reheat in a 350 F preheated oven for about 15 minutes or until heated.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.