This is a great recipe to use up that leftover Christmas, Easter, or anytime ham! We serve this over steamed broccoli or mashed potatoes. Also delicious using low-fat ingredients!
Ingredients
- 1 tablespoon olive oil , or as needed
- 1 pound cubed boneless , skinless chicken breast
- 0.13 teaspoons paprika , or more to taste
- salt and ground black pepper to taste
- 1 medium yellow onion , chopped
- 3 cloves garlic , minced
- 2 cups cubed fully cooked ham
- 1 can condensed cream of chicken soup , 10.5 ounce
- 1 can cream of broccoli soup , 10.5 ounce
- 1 cup sour cream
- 1.5 cups shredded Swiss cheese
- 0.5 cups chicken broth
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Heat a large frying pan over medium heat. Coat the hot pan with olive oil; add chicken and cook until browned on all sides, 5 to 7 minutes. Season with paprika, salt, and pepper. Add onion and garlic; cook until softened, about 5 minutes. Add ham and cook for 2 more minutes.
-
3
Mix condensed soups, sour cream, 1/2 cup Swiss cheese, and chicken broth together in a separate bowl. Add to the chicken mixture and stir until well combined. Transfer to a large casserole dish and top with remaining Swiss cheese.
-
4
Cook in the preheated oven until casserole is cooked through and cheese is melted, 20 to 25 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Delicious Gluten-Free Blueberry Corn Muffins
After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).
Simple Sausage Casserole
This sausage casserole with crescent roll dough is simple to make. If your mornings are hectic, bake it at night and cut and reheat portions the next morning in the microwave.
Classic Carbonara with Pancetta
This is the classic version of pancetta carbonara I grew up eating. Serve it piping hot, tossed with extra Parmesan cheese and chopped Italian parsley.