This definitely is not fancy, but its quick & easy & my kids eat it.
2 boneless, skinless chicken breasts
1/2 cup ham, small cubes
1 can cream of chicken soup
1/2 cup or more milk
1/2 cup shredded swiss cheese
egg noodles, cooked & drained
1. cut chicken breasts in small chunks and cook in a skillet. Remove from pan & set aside.
2. Put cream of chicken soup in skillet over med-high heat and whisk in milk until desired consistency. Simmer 5 min. Stir in cheese, chicken breasts & ham.
3. Serve over egg noodles
What I do: you can use leftover ham or I get 2 slices from the deli, cut thick and then I chop it up. I also add some peas.
Showing posts with label ham. Show all posts
Showing posts with label ham. Show all posts
Thursday, February 5, 2009
Monday, September 22, 2008
Potato & Ham Casserole
1 medium onion, chopped
2 TB butter
2 TB flour
2 TB dijon mustard
1 3/4 cups milk
1/2 of an 8 oz cream cheese, cut up
1 cup Gruyere cheese, shredded (4 oz)
1 TB chives or green onions
1 1/2 lbs Yukon gold or red potatoes, cut in thin wedges
8 oz sliced Black Forest Ham or country ham, coarsley chopped
1/2 cup crushed bagel chips
1. Preheat oven to 350. Grease a 2 qt baking dish
2. For the sauce: in medium saucepan cook onion in the butter over med. heat about 5 min, stirring occasionally. Stir in flour & mustard. Add milk all at once, stirring. Cook & stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in cream cheese until melted. Gradually add Gruyere, stirring till melted. Add green onions or chives.
3. In a bowl, combine potatoes, ham & sauce; toss gently to combine. Transfer to baking dish.
4. Bake, covered, 1 hour or until potatoes are tender. Uncover & stir gently. Sprinkle with crushed chips and remaining cheese. Bake, uncovered 10-15 minutes more. Let stand 10 minutes before serving. Sprinkle with herbs.
What I did: I used a cheddar-jack blend instead of Gruyere and I don't think I remembered to add the chives or green onions. My mom used to make something like this, but with peas. So I added some frozen peas at the end, instead of the extra cheese & bagel chips, but I'm sure they would be good. And I don't think I cut my potatoes small enough b/c I baked it at 375 and it took like an hour and a half before the potatoes were soft.
Source: www.bhg.com
2 TB butter
2 TB flour
2 TB dijon mustard
1 3/4 cups milk
1/2 of an 8 oz cream cheese, cut up
1 cup Gruyere cheese, shredded (4 oz)
1 TB chives or green onions
1 1/2 lbs Yukon gold or red potatoes, cut in thin wedges
8 oz sliced Black Forest Ham or country ham, coarsley chopped
1/2 cup crushed bagel chips
1. Preheat oven to 350. Grease a 2 qt baking dish
2. For the sauce: in medium saucepan cook onion in the butter over med. heat about 5 min, stirring occasionally. Stir in flour & mustard. Add milk all at once, stirring. Cook & stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in cream cheese until melted. Gradually add Gruyere, stirring till melted. Add green onions or chives.
3. In a bowl, combine potatoes, ham & sauce; toss gently to combine. Transfer to baking dish.
4. Bake, covered, 1 hour or until potatoes are tender. Uncover & stir gently. Sprinkle with crushed chips and remaining cheese. Bake, uncovered 10-15 minutes more. Let stand 10 minutes before serving. Sprinkle with herbs.
What I did: I used a cheddar-jack blend instead of Gruyere and I don't think I remembered to add the chives or green onions. My mom used to make something like this, but with peas. So I added some frozen peas at the end, instead of the extra cheese & bagel chips, but I'm sure they would be good. And I don't think I cut my potatoes small enough b/c I baked it at 375 and it took like an hour and a half before the potatoes were soft.
Source: www.bhg.com
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