Monday, August 22, 2011

Chicken Ham & Rice Casserole

Chicken, Ham & Rice Casserole:
1 cup cooked rice
1 cup cubed ham (cooked)
2 cups cubed chicken (cooked)
1 can cream of mushroom soup
1 cup sour cream (can use low fat)
1- 1 1/2 tbsp Worcestershire sauce
2-3 tbsp milk
1/2 cup grated cheddar cheese
1 cup bread crumbs

Combine all ingredients except the bread crumbs.  Spread in a 9x13 inch pan.  Top with bread crumbs.  You can either mix the bread crumbs with melted butter, or I just prefer to spray them with cooking spray after I've put them over the casserole.  Bake at 350* for 30 minutes.  Sometimes I mix in peas or broccoli as well.

We love this one!

1 comment:

Molly said...

we've been making something similar, but don't add the rice. I got it from Summer, but she called it chicken cordon blue. You put down the chicken, thick slice of ham on top, and then swiss cheese. You pour the sauce on top, and then put stove top on that too. (I just usually roll my chicken in bread crumbs. Funny how similar recipes make it around. I was going to post "chicken mexican lasagna" then you beat me to it, with the last post (or two). haha