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Ham Chicken Casserole

I am retired and always looking for fast-to-fix foods to serve when my children or grandchildren stop by. Leftover chicken, ham and a wild rice mix make this comforting dish quick to assemble. If you have extra turkey, you can use it instead of the chicken. —Lovetta Breshears Nixa, Missouri
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 1 package (6 ounces) long grain and wild rice mix
  • 2 cups cubed cooked chicken
  • 1 cup cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (12 ounces) evaporated milk
  • 1 cup shredded Colby cheese
  • 1/8 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

  • Cook rice mix according to package directions. Transfer to a greased 2-qt. baking dish. Top with chicken and ham.
  • In a large bowl, combine the soup, milk, Colby cheese and pepper; pour over chicken mixture. Sprinkle with Parmesan cheese.
  • Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts
1 cup: 428 calories, 19g fat (10g saturated fat), 97mg cholesterol, 1333mg sodium, 30g carbohydrate (7g sugars, 1g fiber), 31g protein.

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