Recipe by PSU Lioness
I had some ham that needed used up and came up with this delectable little dish. It's not very health conscious, but it was a huge hit in our house. I was told by my 11 year-old son that it was his new favorite casserole. It's also a good way to use up all of your leftover Easter or Christmas ham. I hope you like it as much as we did!
- 5 pieces sliced Italian bread
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dill
- 1⁄2 lb cooked ham, diced into tiny pieces
- 3 large chicken breasts, diced
- 1⁄4 cup dry vermouth or 1⁄4 cup chicken broth
- 1⁄2 tablespoon poultry seasoning
- 1⁄2 medium pepper, diced
- 1⁄2 medium sweet onion, diced
- 4 slices swiss cheese
- 1 (10 3/4 ounce) can fat-free cream of chicken soup, concentrate
- 1⁄2 cup water
- 1 teaspoon onion powder
- 1⁄2 cup panko breadcrumbs
- 1⁄2 cup swiss cheese, shredded
Directions See How It's Made
- Preheat oven to 350.
- Tear bread into small pieces (about 1/4" - 1/2" pieces) and put into a large mixing bowl. Add sage, garlic powder and dill to the bowl. Toss bread and spices with your hands to combine.
- When combined, spray a 9x13" glass casserole dish with non-stick cooking spray. Press bread evenly into the bottom of the baking dish to create a "crust.".
- Sprinkle ham over the bread crust.
- Heat a large skillet on Medium/High heat and add chicken and wine. Sprinkle poultry seasoning over all and stir to combine. Cook until chicken is no longer pink and wine is almost evaporated (about 10 minutes).
- Sprinkle chicken over the ham.
- Rip Swiss cheese slices into small pieces. Lay them out evenly over the chicken in the glass baking dish.
- Mix cream of chicken soup, water and onion powder; whisk until well combined and pour evenly over the other ingredients in the pan taking care to cover everything.
- Sprinkle the Panko crumbs over the soup.
- Sprinkle the shredded Swiss cheese over the Panko crumbs.
- Cover with aluminum foil and bake at 350 for 20 minutes.
- After 20 minutes, remove the foil, increase the heat to 400 and bake another 15 minutes until the edges of the casserole are bubbly and the shredded cheese on top is starting to melt.