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CREAMY CHICKEN, HAM & MUSHROOM CASSEROLE  

Print Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 boneless chicken breasts cut into 6-7 tenders about 4 cups of chopped chicken
  • 1/4 lb. deli ham slices chopped into large pieces
  • 4 oz sliced mushrooms
  • 1 can Cream of Chicken Soup {I use Campbell’s Healthy Request}
  • 8 oz. light sour cream
  • 1/4 cup cooking sherry sherry, white wine or apple juice
  • panko bread crumbs for topping {optional}
  • 2 1/2 cups prepared rice either as a side dish or as base of casserole

Instructions
 

  • Saute chicken in skillet over medium high heat for 3-4 minutes a side until it starts to turn golden.  If it’s not cooked quite totally through it will finish cooking when baked.
  • Chop chicken into large bite sized pieces and place in a pan or dish that has been sprayed with cooking spray.
  • Put rice in the dish first if preferred.
  • Top chicken with ham.
  • Saute mushrooms over medium high until golden and juices have released.
  • Put mushrooms on top of ham.
  • Mix soup, sour cream and sherry and pour over all.
  • Top with panko bread crumbs. Cover dish with foil and refrigerate up to 2 days.
  • Bake at 325 30-45 minutes until hot and bubbly.  Serves 4.
Keyword chicken and rice casserole, chicken casserole, Creamy chicken, ham and mushroom casserole