Prep 10 mins
Cook 35 mins
No canned soup in this one. I serve it over rice or noodles. Great way to use up leftover chicken and/or ham.
- 946.36 ml cooked cubed chicken
- 709.77 ml cooked cubed ham
- 29.58 ml butter
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 113.39 g sliced fresh mushrooms
- 354.88-414.03 ml milk (depending on desired thickness)
- 44.37 ml flour
- 1.23-2.46 ml salt, to taste
- 1.23 ml pepper
- 1.23 ml paprika
- 2.46 ml parsley
- 473.18 ml shredded swiss cheese
- 118.29 ml soft breadcrumbs
- Preheat oven to 350. Lightly spray/grease a 3-qt casserole dish.
- Place cubed chicken and cubed ham in a large bowl; set aside.
- In a large saucepan on medium heat, melt butter. Add in onion, celery and mushrooms and sautee 5-6 minutes or until soft.
- In a small bowl, whisk together milk and flour until smooth; pour into saucepan. Add in salt, pepper, paprika, and parsley; stir well and heat through.
- Reduce heat to medium-low and stir in shredded cheese. Stir often until cheese is melted.
- Pour sauce mixture over chicken/ham mixture and toss to coat. Pour into prepared casserole dish; press down so all meat is covered with sauce. Sprinkle breadcrumbs over top.
- Bake, uncovered at 350 for 30-35 minutes or until bubbly and just beginning to brown.
- Serve over hot cooked noodles or rice, if desired.
This was AMAZING!! My family loved it. We usually make Chicken Cordon Bleu, but it's a lot of work, and can sometimes dry out. This was so moist and delicious. I don't think that we'll make the original again. The only thing that I did differently was to make a roux with the butter, flour and milk. Thanks for the great recipe!
Wow was this GREAT! I was heavy handed with the cheese (mix of swiss & mozzarella) so I thinned the sauce with some chicken stock. I didn't use mushrooms as I had none on hand and used celery flakes instead of real celery. I used a store roasted chicken and deli ham. So easy and delicious!
I loved the flavor of this and so did everyone I served it to. (It was a good meal to bring to our friends who just had a baby.) Mine did not turn out creamy, but more brothy and you couldn't really detect the cheese. I'm not sure if it's because I used too much milk or the whole spelt flour. I'm sure it could be tweaked, and besides it was fine this way. Instead of rice/pasta I suggest trying it over Focaccia bread, yum!