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Plate of Chicken and Ham Casserole accompanied by a tossed salad and biscuit

Chicken and Ham Casserole

This Chicken and Ham Casserole is a great way to use up leftover chicken and ham. Add a side salad and some homemade biscuits and a filling and satisfying meal awaits.
Course Main Course
Cuisine Canadian
Keyword casserole, Chicken, ham
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 5 oz raw fusilli pasta, cooked according to package directions
  • 1 cup cooked chicken, cubed
  • 1 cup cooked ham, cubed
  • 1 – 284ml (apx 10 oz) can of favorite cream soup (e.g., Cream of Chicken, Mushroom, Broccoli, Broccoli and Cheese Soup, etc.)
  • 3 tbsp sour cream
  • 1/3 cup milk (no less than 2%)
  • 1½ tsp liquid chicken bouillon mixed with ¼ cup hot water
  • 2 tsp Dijon mustard
  • 2 tsp Italian Seasoning or Herbes de Provence
  • ½ - ¾ tsp garlic powder or garlic salt
  • ½ tsp paprika
  • ½ tsp dried parsley
  • Pinch cayenne
  • 1/8 tsp salt
  • Freshly ground pepper
  • 1 cup shredded cheese (e.g., any of, or a combination of, Cheddar, Swiss, Monterey Jack, or any other favorite melting cheese that shreds well)
  • 3 tbsp finely grated Parmesan cheese
  • ½ tbsp olive oil
  • 2½ - 3 tbsp butter
  • 3 oz white button mushrooms, sliced
  • 2/3 cup sweet pepper (red, yellow, or orange, or any combination thereof), coarsely chopped
  • ½ cup celery, sliced
  • 1/3 cup onion, diced
  • Topping (optional):
  • 2½ tbsp butter, melted
  • ½ cup coarsely ground bread crumbs (or crushed crackers)
  • ¼ cup finely grated Parmesan cheese
  • ½ tsp dried Parsley
  • 1/8 tsp dried Summer Savory (optional)

Instructions

  1. Boil water in large pot for fusilli. Grease 1½ quart casserole dish.
  2. Assemble and measure out all ingredients. Chop vegetables. Shred the main cheese used and grate the Parmesan cheese.
  3. In large bowl, mix the soup, sour cream, milk, liquid bouillon mixed with water, Dijon mustard, garlic powder or garlic salt, paprika, parsley, cayenne, salt and pepper. Stir in cheeses. Set aside.
  4. Place oven rack in center of oven and preheat oven to 350°F.
  5. Begin cooking the pasta according to package directions, cooking just until pasta is al dente.
  6. In large skillet, over medium heat, heat the olive oil then melt the butter. Add the mushrooms, sweet pepper, celery, and onion. Cook, stirring continuously, over medium heat for 3-5 minutes, just until onion starts to become translucent and the vegetables soften slightly. Do not over-sauté.
  7. Drain and rinse the cooked pasta in cold water to prevent it from sticking together.
  8. Add the pasta and sautéed vegetables to the soup mixture. Stir gently to completely combine ingredients. Lastly, stir in the cooked chicken and ham.

  9. Transfer mixture to prepared casserole dish. Melt 2½ tbsp of butter to mix with the bread crumbs (or crushed crackers). In small bowl, mix the melted butter with the bread crumbs (or crackers), Parmesan Cheese, Parsley, and Summer Savory (optional). Stir with a fork. Sprinkle topping mixture over casserole.

  10. Bake, uncovered, for approximately 28-30 minutes, just until edges of casserole become bubbly. Remove from oven and let stand at least 15 minutes to allow casserole ingredients to set before serving. Serve with a side salad and biscuits, rolls, or bread.

Recipe Notes

Yield: Apx. 6 servings

 

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