CREAMY CHICKEN AND HAM BAKE
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
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
GRANDMA'S CREAMY HAM CASSEROLE
One of my kid's favorite casseroles. Best recipe the day after a big ham supper!
Provided by lwelsh
Categories Main Dish Recipes Pork Ham
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain.
- Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed.
- Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.
Nutrition Facts : Calories 429.6 calories, Carbohydrate 39 g, Cholesterol 82.2 mg, Fat 22 g, Fiber 1.5 g, Protein 19 g, SaturatedFat 9.9 g, Sodium 1039.1 mg, Sugar 9.4 g
CREAMY HAM & MUSTARD CHICKEN
Turn chicken or turkey steaks into a freeze-ahead burger to please the family
Provided by Emma Lewis
Categories Dinner, Main course
Time 25m
Number Of Ingredients 6
Steps:
- Lightly rub a little oil over each chicken breast. Place between 2 pieces of cling film and bash with a rolling pin until flattened and no more than 1cm thick. Season and place a slice of ham on top of each chicken breast. Mix together the cheese, crème fraîche and mustard and spread over the ham. Cook or wrap well and freeze.
- To cook straight away, place the chicken on a lightly greased baking sheet and cook under a medium grill for 7-10 mins until chicken is cooked through and the cheese is bubbling and browned. If the cheese browns a little too much for your liking, simply finish off the cooking in a hot oven.
- To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the chicken on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil, increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.
- If you want the topping golden, flash under a hot grill for a few mins. Serve in a crusty roll with some green leaves, tomatoes and coleslaw on the side.
Nutrition Facts : Calories 271 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.01 milligram of sodium
SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING
Steps:
- Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
- In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
- In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
- Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
- To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
- Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
- Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
- Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
- Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)
CREAMY CHICKEN & HAM
This came from putting 3 or 4 recipes together. Who would have thought it could be this good. The family loved it. And it was all left-overs. I served this with a nice green salad. Hope you enjoy.
Provided by Jules211
Categories Lunch/Snacks
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Spray a 2-quart oval casserole or a 9x13x2 pan.
- Cook noodles according to package.
- Drain and set aside.
- Sauté onions, celery, and carrots 5 minutes over a low heat or until soft.
- In a large bowl (I used the pot i cooked the noodles in) mix the soups, the cream cheese and the milk until smooth.
- Add the chicken, ham, noodles and peas.
- Mix well.
- Stir in the swiss cheese.
- Pour into the prepared pan you are using and bake covered for 35-45 minutes until warmed through and bubbly.
Nutrition Facts : Calories 506.4, Fat 27.9, SaturatedFat 13.4, Cholesterol 129.3, Sodium 742.9, Carbohydrate 30.5, Fiber 3.1, Sugar 4.6, Protein 33
HAM AND CHICKEN CASSEROLE
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
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.
More about "creamy chicken ham recipes"
EASY CHICKEN AND HAM PIE - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
4.2/5 (8)Total Time 3 hrs 15 minsCategory DinnerCalories 762 per serving
CREAMY PASTA WITH CHICKEN & HAM RECIPE | SIDECHEF
From sidechef.com
CREAMY CHICKEN & HAM PASTA - PLAIN CHICKEN
From plainchicken.com
20 HAM CASSEROLES TO FEED YOUR FAMILY - ALLRECIPES
From allrecipes.com
CHICKEN AND HAM PASTA BAKE (CREAMY & QUICK) - SAVORY …
From savorywithsoul.com
4.8/5 (4)Total Time 35 minsCategory Main Course, PastaPublished Dec 29, 2020
CREAMY CHICKEN AND HAM CASSEROLE - CASSEROLE RECIPES
From casserolerecipes.com
Reviews 1Calories 367 per servingCategory Chicken
CHICKEN AND HAM PIE RECIPE - BBC FOOD
From bbc.co.uk
CREAMY CHICKEN, HAM, AND MUSHROOM PIE. BEST! PIE YOU’LL
From youtube.com
CHICKEN HAM AND LEEK PIE - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
CREAMY CHICKEN, HAM & ASPARAGUS CASSEROLE - KETO COOKING WINS
From ketocookingwins.com
CREAMY TUSCAN CHICKEN RECIPE: HOW TO MAKE IT | TASTE OF HOME
From tasteofhome.com
EASY CREAMY CHICKEN, HAM, AND MUSHROOM PIE RECIPE - DIY JOY
From diyjoy.com
CREAMY CHICKEN AND HAM HOCK PIE | TESCO REAL FOOD
From realfood.tesco.com
HAM AND RICE CASSEROLE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
CREAMED HAM (OR TURKEY) – JUST FIVE SIMPLE INGREDIENTS!
From deliciousonadime.com
CREAMY BAKED CHICKEN, HAM, AND CHEESE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
CREAMY CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love