Creamy Ham and Chicken Medley


Made with leftover cooked chicken and ham in an indulgent Parmesan cream sauce, this easy casseroleis simply delicious and can be served in so many ways.


  • 1 tbsp. butter
  • 1/2 c. fresh mushrooms, sliced
  • 1/3 c. butter
  • 1/3 c. flour
  • 2 1/2 - 3 c. milk, divided
  • 1 c. Half & Half
  • 1 c. parmesan cheese, freshly grated
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 2 c. chopped cooked chicken
  • 2 c. chopped cooked ham
  • 2 (10 oz.) pkgs. frozen puff pastry shells, baked


Step 1

Melt 1 tablespoon butter in a large saucepan over medium heat; add mushrooms, and cook until tender, stirring constantly.Remove from saucepan and set aside.Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth

Step 2

Cook 1 minute, stirring constantly.Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Step 3

Stir in whipping cream and next five ingredients.Cook, stirring constantly, until cheese melts and mixture is smooth; stir in chicken and ham.Add enough of remaining 1/2 cup milk for a thinner consistency.

Step 4

To serve, spoon into shells.Yield of sauce is for 10 shells.

Step 5

Note:This can be made a day ahead and refrigerated.Either microwave or place on the stove to gently warm.May be served over pasta.Serve with a crisp green salad.

Related Recipes:
  • Continental Chicken

  • Chicken Wellington

  • Chicken Sherry

  • Chicken Saronno

  • Chicken Pecan Quiche

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