Chicken Ham Casserole

Taste of Home Magazine, Premiere Edition
Servings: 6

I am retired and always looking for fast-to-fix foods to serve when my children or grandchildren stop by. Leftover chicken, ham and a wild rice mix make this comforting dish quick to assemble. If you have extra turkey, you can see it instead of the chicken. —Lovetta Breshears Nixa, Missouri

Ingredients

1 package (6 ounces) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10¾ ounces) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
1 cup (4 ounces) shredded Colby cheese
⅛ teaspoon pepper
¼ cup grated Parmesan cheese

Cooking Method

Cook rice mix according to package directions.

• Transfer to a greased 2-qt. baking dish.

• Top with chicken and ham.

In a bowl...

• Combine the soup, milk, Colby cheese and pepper; pour over chicken mixture.

• Sprinkle with the Parmesan.

Bake, uncovered, at 350° for 25-30 minutes or until bubbly.