9chicken tendersboneless chicken breasts can be cut into tenders, about 3-4 tenders per breast
9slicesdeli ham
1can cream of chicken soupI used Healthy Request
1cupsour creamI used light
1/22.25 oz.jardried beef slices
buttermilkoptional
Instructions
Marinate chicken in buttermilk overnight.
Line the bottom of an 8" x 8" greased casserole with beef slices
Wrap each piece of chicken with a slice of ham [ or just lay a piece on top of chicken tender] lay the chicken tenders closely together
Mix sour cream and soup and spread over chicken.
Bake at 300 for 2 hours. Serve over rice, pasta, grits. Serves 4-8, 1 or 2 rolls per person
Notes
There are lots of versions of this dish, most call for bacon and dried beef. Those versions are of course delicious, but this is my lightened up version. Still full of flavor, but a lot LESS FAT by using ham. Use reduced fat Cream of Chicken to lessen fat even more.This can be assembled and refrigerated, covered, up to 48 hours before baking. Let dish sit out of refrigerator for 1 hour before baking.
Keyword chicken and ham bake, chicken casserole, chicken, ham and prosciutto casserole, creamed chicken, party chicken, proscuitto wrapped chicken