Ham & Chicken Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- ½ cup onion, diced
- ½ cup celery, diced
- 1 cup mushrooms, sliced
- ¼ cup butter
- ¼ cup all-purpose flour
- 1½ cups chicken broth, Shortcut
- 1½ cups half and half cream, or milk
- 2 cups cooked ham, cubed
- 2 cups cooked chicken, cubed
- 1 teaspoon poultry seasoning, Shortcut
- ¼ teaspoon salt
- dash black pepper
- yam biscuits, Shortcut
Instructions
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- Heat the butter in a large non stick pan, when hot, add the onion, celery, and mushrooms. Sauté until tender.
- Stir in the flour.
- Stir in the broth and cream all at once, cook and stir until mixture comes to a boil.
- Stir in the ham, chicken, and seasonings. Heat through.
- Pour mixture into the baking pan.
- Top the hot mixture with yam biscuits, follow the Shortcut for that recipe.
- Bake for 30-35 minutes or until biscuits are done.
- Serve with sides of your choice, enjoy.
Notes
For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole. Spend a bit more time preparing this and you can cook the chicken and broth at the same time using a shortcut.
Shortcuts: Chicken Broth (Pressure Cooker), Poultry Seasoning, Yam Biscuits.
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