Creamed soups are a hit this time of year. From green bean casserole at Thanksgiving using Cream of Mushroom or turning it into the perfect weeknight comfort food with my Cream of Chicken Bake. Tender chicken and black forest ham is covered and baked in a delicious sauce that is perfect for drizzling over buttery mashed potatoes.
The cooler weather is finally here so that means I can start using my stove again. During the summer months I really give my slow cooker and rice cooker a work out. So I don’t heat up the house we also live on a steady stream of sandwiches, chips and cold sides. Once the air turns cool I am so ready for some serious comfort food and this Cream of Chicken Bake is one of my favorites. Gather your ingredients…..
First take the butter and onions and sautee them. Once cooked put them right back onto the plate with the ham. While cooking the onion combine the flour, garlic powder and oregano to a plate. Split 3 chicken breasts so that they are now between 6-7 pieces.
To the same pan that the onion was cooked melt 2 Tbs. coconut oil. Dredge chicken in flour mixture then add to pan. Turning to brown each side. You will not cook these all the way through, this is just to brown the chicken so cook 2-3 minutes per side only. Add the chicken to a greased dish.
Next it’s time to make the sauce to pour over the chicken. In a bowl put the cream of chicken, milk and Dijon mustard. Stir to combine completely.
On top of the browned chicken in the prepared dish cover with onions and slices of ham. Pour all the sauce over the top. DO NOT add cheese a this time. Cover with tin foil and cook in a preheated 375 degree oven for 30 minutes.
After the dish has cooked from 30 minutes take it out of the oven and add the cheese. Leave the foil off and put back into the oven for an additional 15 minutes. Whip of some potatoes to pour the gravy on top of. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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