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We also made this dairy free. From Bette Hagman. For the cream of chicken soup, you could use Homemade Cream Soup. Very good recipe. It does probably need a little seasoning, ie salt/pepper, garlic, etc. And broccoli, precooked a little, would be good in this dish too.
- Preheat oven to 350° and lightly grease a 9x13 baking pan.
- In a small bowl, combine the egg and 1/2 cup milk. In another bowl, pour the breading.
- Dip the chicken chunks into the liquid and then roll in the breading.
- Heat the oil in a skillet and brown the chicken until golden. Place in the casserole and add the cheese and ham.
- Prepare the soup and blend in the remaining 1 cup milk, stirring well. Pour over the ham and cheese and bake 30 minutes until bubbly.
- Let sit 5 minutes before serving.