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.
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
CHICKEN AND HAM WITH STUFFING CASSEROLE
Make and share this Chicken and Ham With Stuffing Casserole recipe from Food.com.
Provided by SReiff
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter and add onion and celery, cook until tender; approximately 10 minutes.
- Pour into a 9x13 baking dish.
- Top butter with diced chicken and ham.
- Distribute the cheese evenly over meats.
- Mix bread cubes, parsley, eggs and 2 cups of milk together well and pour over meats and cheese.
- Mix 1/2 cup milk and cream of chicken soup and add as last layer of casserole.
- Place uncovered into 350F degree oven for one hour.
Nutrition Facts : Calories 441, Fat 34.1, SaturatedFat 16.2, Cholesterol 170.5, Sodium 1162.4, Carbohydrate 8, Fiber 0.1, Sugar 0.6, Protein 24.9
CHICKEN & HAM CASSEROLE WITH MUSTARDY DUMPLINGS
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
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
HAM & STUFFING CASSEROLE
I had so much ham left over after Easter dinner and came up with this recipe. It turned out excelent and my husband and son really loved it.
Provided by Denise in NH
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray skillet with cooking spray and add about 2 tbsp.
- butter and saute onion and celery till almost tender.
- In large bowl add the corn bread stuffing mix, the two cans of soup (undiluted), mushrooms with liquid, corn and the onion and celery mixture; mix thorougly.
- Spray a 13x9 casserole dish with cooking spray and put enough ham to cover the bottom.
- Sprinkle the cheese evenly over the ham.
- Spoon the stuffing mixture over the ham and cheese spreading the mixture evenly.
- Bake at 400 for approximately 30 minutes.
Nutrition Facts : Calories 186, Fat 11.2, SaturatedFat 5.4, Cholesterol 22.3, Sodium 818.1, Carbohydrate 14.8, Fiber 1.3, Sugar 2.7, Protein 8
CHICKEN CHEDDAR STUFFING CASSEROLE
This tasty chicken and stuffing casserole is chock-full of homey, comforting flavor! It's a great way to use up leftover cooked chicken, plus it's so quick to assemble using handy pantry items. -Cathy Smith, Wyoming, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk. Spread stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. , Cover and bake until cheese is melted, 30-35 minutes. , Freeze option: Cover and freeze unbaked casseroles for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake, covered, 1-1/2 hours. Uncover; bake until heated through, 10-15 minutes longer.
Nutrition Facts : Calories 373 calories, Fat 21g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 822mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
STOVE TOP ONE-DISH CHICKEN BAKE
Discover the ultimate comfort food with this STOVE TOP One-Dish Chicken Bake. Combine chicken, stuffing and sour cream for a delectable dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
- Bake 30 min. or until chicken is done.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
CHICKEN AND STUFFING CASSEROLE
This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.
Provided by Crystal Williams
Categories Main Dish Recipes Casserole Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
- In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 30.2 g, Cholesterol 144.4 mg, Fat 32.9 g, Fiber 1.1 g, Protein 38.3 g, SaturatedFat 10.1 g, Sodium 1141.9 mg, Sugar 6.2 g
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