Chicken ham casserole
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | ounces | Sliced mushrooms |
| 1 | cup | Light cream |
| 2 | tablespoons | Dry sherry |
| 2 | cups | Cubed cooked chicken |
| 1 | cup | Cubed cooked ham |
| 5 | ounces | Water chestnuts, slice and |
| Drain | ||
| ½ | cup | Shredded Swiss cheese |
| 1½ | cup | Soft bread crumbs |
| 3 | tablespoons | Butter, melted |
Directions
Cook onion in 2 tb. of butter until tender. Blend in flour, salt and pepper. Add undrained mushrooms, cream and sherry. Cook and stir until thickened. Add chicken, ham, and water chestnuts. Pour in a 1½ quart casserole. Top with cheese. Mix crumbs and melted butter and sprinkle around the edge of the casserole. Bake at 400 degrees for about 25 minutes until lightly browned. Randy Rigg Submitted By RANDY RIGG On 03-12-95