Creamy Ham and Chicken Medley

2018-02-03
  • Yield : plates
  • Servings : 2-3
  • Prep Time : 10m

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.

Ingredients

  • 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

Method

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.

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