CHICKEN AND HAM CASSEROLE
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
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
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
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
CHEF JOHN'S CASSOULET
Cassoulet takes a lot of time and ingredients (some hard to find) and uses lots of pots and pans. So why make it? That's easy. Cassoulet is one of the most delicious dishes you'll ever have. Plus, it's great for honing your observational skills, since no two cassoulet are the same, and the times I give are only a guide.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 12h12m
Yield 8
Number Of Ingredients 24
Steps:
- Rinse soaked beans and drain.
- Pour broth into a large pot. Add chopped pancetta, bones from duck confit, and the drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic into a small square of cheesecloth to create the bouquet garni; add to the pot. Stir. Bring to a simmer over high heat; skim foamy scum that forms, if desired. Reduce heat to low until beans are almost tender, 30 to 45 minutes.
- Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; brown the pork pieces, 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook in the same oil, turning until nicely browned on all sides, 3 to 4 minutes. Cut sausages in half and transfer to bowl with pork pieces.
- Remove fat and skin from duck confit and add them to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup broth.
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions, carrots, and celery in the same skillet used to brown the meats; add pinch of salt. Cook and stir over medium heat until onions are translucent and mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
- Drain beans over a large bowl to retain all the cooking liquid. Remove bones and bouquet garni.
- Place drained beans in large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup broth. Add pork pieces and distribute evenly among the beans. Top with the shredded duck confit. Nestle the sausage halves into the bean mixture.
- Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into the liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
- Bake in preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from oven and create a small "well" in the center of the cassoulet crust. Ladle about 1/2 cup of the cooking liquid (or as needed) into the well to rehydrate mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is fairly evenly distributed but try not to disturb the crusty surface.
- Continue baking until cassoulet surface is crispy and caramelized, the meat is fork tender, and the beans are creamy and tender, about 30 to 45 more minutes.
- Serve in large bowls with a spoonful or 2 of hot cooking liquid. Top with chopped fresh parsley.
Nutrition Facts : Calories 712.1 calories, Carbohydrate 64 g, Cholesterol 107.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 44.8 g, SaturatedFat 10.3 g, Sodium 2342.6 mg, Sugar 6.2 g
CHEF JOHN'S QUICK CASSOULET
We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
- Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
- Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
- Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
- Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
- Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
- Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
- Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
- Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
- Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.
Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g
CHICKEN AND HAM CASSEROLE
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
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 AND HAM CASSOULET
Make and share this Chicken and Ham Cassoulet recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In slow cooker, soak beans overnight in 4 cups water.
- Cover; cook on HIGH for 3 hours.
- Add remaining ingredients; mix well.
- Cover; cook on HIGH for an additional 3 to 4 hours or until beans are tender.
SKILLET CASSOULET
This dish is chock-full of flavor, and the little spice from the kielbasa makes a nice hearty combo for a flavorful meal-in-one. -Barbara Brittain, Santee, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer. , Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.
Nutrition Facts : Calories 282 calories, Fat 8g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 901mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 10g fiber), Protein 22g protein.
CHICKEN AND ANDOUILLE CASSOULET
Cassoulet is one of those great comfort foods that is wonderful anytime, but absolutely perfect on a cold winter evening. It's meant to be warm and rustic, can you can pretty much throw whatever you have into the pot and it will come out tasting good. I made this recipe up tonight on the fly, but it was so good I had to share it. Try it yourself and let me know what you think.
Provided by bdognet
Categories Chicken Breast
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat your oven to 350 degrees. Fry the bacon in a large stock pot until crispy. Remove and set aside. In a separate pot, bring the chicken stock to a boil. Sauté the onions in the bacon fat for 5 - 7 minutes until translucent. Add the sausage and cook another 10 minutes, scraping the bottom with a metal spatula. Add white wine and garlic, and simmer for 2 minutes. Season chicken with emeril's essence. Add chicken, tomatoes, carrots, beans, crumbled bacon, and other spices and stir. Add boiling chicken stock. The chicken stock should not quite cover the other ingredients, unless you want your cassoulet a little soupy. Cover the pot and put into oven. Bake at 350 for 75 - 90 minutes, stirring every 20 minutes. Leave pot uncovered for the last 20 minutes to help evaporate off some of the excess liquid. Serve it in bowls with lots of crusty bread (or just eat it plain if you're on a low-carb diet like me). Enjoy! As always, if you try this recipe, please let me know. http://www.edgeblog.net.
Nutrition Facts : Calories 523.5, Fat 18.1, SaturatedFat 5.8, Cholesterol 78.1, Sodium 1396.5, Carbohydrate 43.4, Fiber 12.8, Sugar 8.8, Protein 38.8
EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS
This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.
Provided by BecR2400
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
- Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
- Bake, covered, at 325°F for 45 minutes.
- Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
- Serve in bowls with butter and a baguette or hot corn bread, if desired.
- Makes 6 servings.
CHICKEN CASSOULET SOUP
After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.-Bridget M. Klusman, Otsego, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 7 servings (2-3/4 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 494 calories, Fat 23g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1821mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.
SMOKED HAM HOCK CASSOULET
Provided by Molly O'Neill
Categories dinner, casseroles, main course
Time 2h20m
Yield Six servings
Number Of Ingredients 14
Steps:
- Place the beans and the water in a large pot, bring to a boil, reduce heat, cover partly and simmer until tender, about 1 1/2 hours. Drain and set aside. Heat the oil in a large, wide ovenproof pot over medium-low heat. Add the garlic and onions and saute until golden, about 7 minutes.
- Preheat the oven to 425 degrees. Stir in the tomatoes, thyme, salt and pepper and cook for 5 minutes. Stir in the beans, sage and wine. Add the ham hock bones, cover and cook for 20 minutes. Remove the bones from the pan and stir in the meat. Sprinkle the bread crumbs over the top and dot with butter. Bake for 15 minutes. Divide among 6 plates and serve.
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- Preheat oven to 375°F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken thighs, smooth side down. Cook, undisturbed, adjusting heat as necessary so thighs cook evenly without scorching, until edges turn opaque and bottoms are nicely browned, about 6 minutes. Flip and cook until internal temperature reaches 165°F, 4 to 5 minutes. Set aside on a plate. Do not wipe skillet clean.
- Return skillet and any drippings to medium heat. Add 1 tablespoon oil, onion, and sausage. Cook, stirring often, until onion is tender and light golden, about 6 minutes. Add garlic, thyme, allspice, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring often, until heated through and fragrant, about 2 minutes. Add wine and tomato paste, and stir to combine. Bring to a simmer; cook, stirring often, 1 to 2 minutes. Add beans, stock, and 2 tablespoons oil; bring to a simmer.
- Shred chicken into bite-size pieces; add to onion mixture along with any drippings that have accumulated on the plate. Transfer to an 8- x 11-inch baking dish. Spread into an even layer. Toss breadcrumbs with remaining 3 tablespoons oil in a large bowl. Scatter breadcrumbs over bean mixture.
- Bake in preheated oven until heated through, top is browned, and sides are bubbly, about 20 minutes. (If baking from refrigerated, bake an additional 5 to 10 additional minutes.)
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