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Swiss Chicken and Ham Bake Recipe

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This recipe for Swiss Chicken and Ham Bake, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Hassler


cup chopped onion
2 tbsp butter
3 tbsp all purpose flour
tsp salt
tsp pepper
1 jar (3 ounce) sliced mushrooms
1 cup light cream
2 tbsp dry sherry
2 chicken bouillon cubes
2 cups cubed cooked chicken
1 cup cubed cooked ham
1 can (5 ounce) water chestnuts, drained and sliced
cup shredded swiss cheese
1 cups soft bread crumbs
3 tbsp butter, melted

Cook onion in the 2 tbsp butter until onion is tender, but not brown.
Blend in flour, salt and pepper.
Add undrained mushrooms, cream, sherry and chicken boullion cubes.
Cook and stir until thickened.
Add chicken, ham and water chestnuts.
Pour into a 1 quart casserole; top with cheese.
Mix bread crumbs and melted butter and sprinkle around the ede of the casserole.

Bake at 400 for 25 minutes or until lightly brown.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Can make ahead and freeze.




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