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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (148g) Recipe makes 6 servings The following items or measurements are not included below: 4 cups chicken 3 cups cubed ham |
||
| Calories 244 | ||
| Calories from Fat 147 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 10.3g | 51% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 255mg | 10% | |
| Potassium 230mg | 6% | |
| Total Carbohydrate 11.8g | 3% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.6g | ||
| Protein 13.2g | 26% | |
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By: *Parsley*
Oct 27, 2005
No canned soup in this one. I serve it over rice or noodles. Great way to use up leftover chicken and/or ham.
SERVES 6
Ingredients
- 4 cups cooked cubed chicken
- 3 cups cooked cubed ham
- 2 tablespoons butter
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 4 ounces sliced fresh mushrooms
- 1 1/2-1 3/4 cups milk (depending on desired thickness)
- 3 tablespoons flour
- 1/4-1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon parsley
- 2 cups shredded swiss cheese
- 1/2 cup soft breadcrumbs
Directions
1
Preheat oven to 350. Lightly spray/grease a 3-qt casserole dish.2
Place cubed chicken and cubed ham in a large bowl; set aside.3
In a large saucepan on medium heat, melt butter. Add in onion, celery and mushrooms and sautee 5-6 minutes or until soft.4
In a small bowl, whisk together milk and flour until smooth; pour into saucepan. Add in salt, pepper, paprika, and parsley; stir well and heat through.5
Reduce heat to medium-low and stir in shredded cheese. Stir often until cheese is melted.6
Pour sauce mixture over chicken/ham mixture and toss to coat. Pour into prepared casserole dish; press down so all meat is covered with sauce. Sprinkle breadcrumbs over top.7
Bake, uncovered at 350 for 30-35 minutes or until bubbly and just beginning to brown.8
Serve over hot cooked noodles or rice, if desired.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork
- Main Ingredient > Meat > Poultry
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #616952
On Sep 30, 2008
OMG!....Well, it's 10am the next morning and guess what i'm having for breakfast!!! Lucky for me they left me a little...lolol! Everyone raved about it! My 14 and 12 year old sons had two big bowls full (served it with wide egg noodles), and fiancee' just thanked me again on the phone for a great dinner last night. Thanks so much, Parsley, for a definite keeper of a dinner recipe!!! (Note: I omitted mushrooms 'cos 14 yr old is not a fan, and used shredded cheeses on hand -mozz, yellow n sharp cheddar) 
From: Smilyn
On Aug 26, 2007
I liked this alot, the hubby on the other hand didn't. Let's just say he expects gourmet and doesn't get it LOL! I like the recipe and would make it again... thanks for the new add.
From: Suppen-Kaspar
On Jul 20, 2007
Was very easy to make and came out very creamy. I used cheap pre-diced ham, but couldn't taste it. Next time I will use better, thinly sliced ham and cut it into strips. I didn't have an onion, but I didn't miss it. Made a baked potato with it; Awesome!
From: Kim D.
On Jan 11, 2006
I prepared this dish a day in advance and after step #6, I covered it and put it in the refrigerator over night. The next evening, I took it out of the refrigerator and let it sit on the counter for about 15 minutes. Then I baked it at 350F for about 40 minutes. This made for a quick weeknight meal. I served this over mashed potatoes and it was very filling. My husband didn't care for the taste (I think it was the Swiss cheese - as he's not a big Swiss cheese fan), but my step son and I enjoyed the flavor. Thanks Parsley!
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