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Chicken Ham and Rice Casserole




Source of Recipe


Great Dishes from the Oven


Recipe Introduction



This Farm Journal recipe is a great way to use leftover chicken and ham.



List of Ingredients






1/2 c finely chopped onion
1 c chopped celery
1/4 c butter
6 tbsp flour
1 tsp salt
1/8 tsp pepper
1/2 tsp poultry seasoning
1 tsp Worcestershire sauce
2 1/2 c chicken broth
4 c cooked chicken
2 c cubed cooked ham
2 c cooked rice
1 c shredded Cheddar cheese


Recipe





Cook onion and celery in butter in large skillet for about 5 minute or until the onion is tender.
Add flour, salt, pepper, poultry seasoning and Worcestershire sauce.
Gradually stir in chicken broth.
Cook over medium heat, stirring constantly, until sauce bubbles and thickens.
Add chicken, ham and rice.
Pour into greased 3 quart casserole.

Bake at 350 for 30 minutes.
Sprinkle with cheese and bake 10 more minutes.
10 to 12 servings.

Notes:
I sprayed the skillet with olive oil and used only 2 tbsp butter.
I covered the casserole when baking for the 30 minutes, then uncovered after adding the cheese.

May be frozen