Chicken And Ham Casserole Recipes

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HAM AND CHICKEN CASSEROLE



Ham and Chicken Casserole image

This recipe has traveled to many parts of the country. That's because I've served it to guests from Washington to New Hampshire, and they always ask for the recipe before I leave! My grown children all have a copy, too-it never fails to get rave reviews.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

1 cup chopped onion
2 tablespoons butter
2 cups cubed fully cooked ham
2 cups diced cooked chicken
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1 cup pimiento-stuffed olives
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
8 ounces noodles, cooked and drained
3 tablespoons shredded Parmesan cheese

Steps:

  • In a skillet, saute onion in butter until tender. In a large bowl, combine the ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles. , Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly.

Nutrition Facts : Calories 399 calories, Fat 19g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1639mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

CHICKEN AND HAM CASSEROLE



Chicken and Ham Casserole image

This dish made good use of my leftovers. Some chicken, ham, noodles and cheese, and you've got dinner. Try adding whatever leftovers you may have in your fridge.

Provided by NIBLETS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
½ cup cooked, cubed chicken breast meat
½ cup cooked and cubed ham
½ cup cooked wide egg noodles
¼ cup chopped celery
¼ teaspoon salt
¼ teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
  • Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 24.8 g, Cholesterol 142.7 mg, Fat 33.1 g, Fiber 1.8 g, Protein 33.4 g, SaturatedFat 19.3 g, Sodium 1163.4 mg, Sugar 6.5 g

HAM AND CHICKEN CASSEROLE



Ham and Chicken Casserole image

A creamy casserole with chicken, ham, noodles, and celery. Perfect for using that leftover Easter ham or other dinner leftovers in a quick, tasty family dish.

Provided by Jan Taylor

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 11

½ cup uncooked egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
½ cup cooked, cubed chicken breast meat
½ cup cooked, diced ham
¼ cup chopped celery
¼ teaspoon salt
¼ teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. Drain.
  • Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat. Mix in the noodles, chicken, ham, celery, salt, and pepper. Spoon the mixture into the prepared baking dish.
  • Bake for 15 minutes in the preheated oven. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot!

Nutrition Facts : Calories 514.2 calories, Carbohydrate 20.7 g, Cholesterol 140.7 mg, Fat 32.9 g, Fiber 1.6 g, Protein 33.4 g, SaturatedFat 19.3 g, Sodium 1166.4 mg, Sugar 6.4 g

HAM CHICKEN CASSEROLE



Ham Chicken Casserole image

I am retired and always looking for fast-to-fix foods to serve when my children or grandchildren stop by. Leftover chicken, ham and a wild rice mix make this comforting dish quick to assemble. If you have extra turkey, you can use it instead of the chicken. -Lovetta Breshears Nixa, Missouri

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
1 cup shredded Colby cheese
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • Cook rice mix according to package directions. Transfer to a greased 2-qt. baking dish. Top with chicken and ham. , In a large bowl, combine the soup, milk, Colby cheese and pepper; pour over chicken mixture. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 428 calories, Fat 19g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 1333mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN AND HAM CASSEROLE



Chicken and Ham Casserole image

I found this recipe in the nursing mothers association cookbook. I have been giving this to my family once a month and they look forward to it. While it might not be the most glamerous dish. Its really yummy and my kids love it

Provided by AussieGal Tracey

Categories     One Dish Meal

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 12

30 g butter
1 onion, chopped
4 teaspoons flour
1/2 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon paprika
1 1/2 cups milk
1/2 cup cream
2 1/2 cups cooked chicken, and chopped
125 g ham, chopped (or bacon)
1 cup breadcrumbs, to top
1 cup cheese, grated to top

Steps:

  • Melt butter and saute onions until soft. Sift flour and seasonings into the mixture and cook for 1 minute.
  • Add milk and cream.
  • Stir until the sauce thickens.
  • Cook 2 minutes.
  • Fold chicken and ham (or bacon) and turn into a greased casserole dish.
  • Top with bread crumbs and cheese.
  • Bake at 190 degrees c until top is golden brown.
  • When making this meal for my family, I usually double it.

Nutrition Facts : Calories 780, Fat 41.6, SaturatedFat 21.8, Cholesterol 198.1, Sodium 2256, Carbohydrate 42.9, Fiber 2.4, Sugar 3.9, Protein 56.6

CHICKEN CORDON BLEU CASSEROLE



Chicken Cordon Bleu Casserole image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 12

6 tablespoons salted butter
2 cups small-cubed ham
1 1/4 cups grated Swiss cheese
1 1/4 cups grated Monterey Jack cheese
4 cooked boneless, skinless chicken breasts, cut into cubes
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
  • Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
  • Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
  • Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
  • Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
  • Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

CHICKEN HAM CASSEROLE



Chicken Ham Casserole image

"Leftover chicken, ham and a wild rice mix make this comforting dish quick to assemble. If you have extra turkey, you can use it instead of the chicken." -Lovetta Breshears. From taste of home.

Provided by Courtly

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 (6 ounce) package long grain and wild rice blend
2 cups cubed cooked chicken
1 cup cubed cooked ham
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (12 ounce) can evaporated milk
1 cup shredded colby cheese
1/8 teaspoon pepper
1/4 cup grated parmesan cheese

Steps:

  • Cook rice mix according to pkg. directions. Transfer to a greased 2 quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, Colby cheese and pepper; pour over the chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 353.3, Fat 21.5, SaturatedFat 10.3, Cholesterol 98.2, Sodium 642.6, Carbohydrate 10, Sugar 0.4, Protein 28.9

CHICKEN & HAM CASSEROLE WITH MUSTARDY DUMPLINGS



Chicken & ham casserole with mustardy dumplings image

Serve mustardy dumplings with our chicken and ham casserole for a comforting and filling family feast. You can freeze any leftovers, too - if there are any!

Provided by Esther Clark

Categories     Dinner

Time 1h50m

Number Of Ingredients 18

1 tbsp sunflower oil
1 tbsp butter
1 onion, chopped
2 leeks, thickly sliced
2 carrots, peeled and chopped
6 boneless, skinless chicken thighs, cut into chunky pieces
200ml cider
800ml hot chicken stock
½ bunch of thyme, tied
1 tbsp cornflour
150g ham hock or cooked gammon, shredded into chunky pieces
100g frozen peas
1 tbsp English or Dijon mustard
200g self-raising flour
¼ tsp baking powder
2 tbsp English mustard powder
100g suet or cold butter, grated
½ small bunch of parsley, finely chopped

Steps:

  • Heat the oil and butter in an ovenproof casserole over a medium heat. Add the onion, leeks and carrots and a pinch of salt, and fry gently for 10 mins until softened and translucent. Add the chicken, turn up the heat and fry for 5 mins. Pour in the cider, cook for 3 mins, then pour in the chicken stock and add the bunch of thyme. Bring to a simmer, season to taste, then reduce to a low heat and cover the pan. Cook for 30 mins.
  • Heat the oven to 180C/160C fan gas 4. Make the dumplings by mixing together the flour, baking powder, mustard powder, the suet or butter, parsley and ½ tsp salt. Swiftly mix in 8-10 tbsp of water and bring together with your hands. The dough should be firm and pliable. Divide into eight equal-sized pieces, weighing for accuracy if you like.
  • Remove the bunch of thyme from the stew and discard. Spoon a little of the liquid into a bowl and mix with the cornflour, then stir the mixture into the casserole. Add the ham hock, peas and mustard. Arrange the dumplings on top of the stew, then put in the oven, covered, for 30 mins. Remove the lid and cook for a further 10 mins until the dumplings are puffed up and golden brown. Serve in bowls. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.

Nutrition Facts : Calories 517 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium

CREAMY CHICKEN AND HAM BAKE



Creamy Chicken and Ham Bake image

A comforting main dish you can put together in 10 minutes with five ingredients.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 5

1 can (10 3/4 oz) condensed reduced-sodium cream of chicken soup
1/2 cup light sour cream
1 lb chicken breast tenders (not breaded)
1 package (2.5 oz) thinly sliced smoked ham, coarsely chopped
1 teaspoon parsley flakes

Steps:

  • Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In small bowl, mix soup and sour cream. Arrange chicken in single layer in baking dish. Top with ham. Spoon soup mixture evenly over the top.
  • Bake uncovered about 1 hour or until chicken is no longer pink in center. Sprinkle with parsley.

Nutrition Facts : Calories 300, Carbohydrate 11 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 0 g

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