Cream of Chicken Bake
This cream of chicken bake has chicken and ham covered and baked in a sauce that is perfect for drizzling over mashed potatoes.
Servings 6 servings
Equipment
- 9x13 baking dish
- medium sautee pan for browning the chicken and onions
- tongs for flipping the chicken
- spatula for serving
Ingredients
- 3 boneless, skinless chicken breasts split into 6-7 pieces
- 1/2 cup unbleached flour
- 1/2 yellow onion diced
- 1 tablespoon butter
- 1 pound black forest ham diced
- 1 can (10.5 ounces) cream of chicken soup
- 1 tablespoon dijon mustard
- 1 teaspoon oregano divided
- 1 teaspoon garlic powder divided
- 1/2 cup milk
- 4 ounces triple cheddar cheese blend
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees.
- Dice the ham and place it in a bowl and set it aside.1 pound black forest ham
- Take some butter and add the diced onions to the pan. Sautee until a light brown then remove them and place them into a bowl.1 tablespoon butter, 1/2 yellow onion
- 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.1/2 cup unbleached flour, 1 teaspoon oregano, 1 teaspoon garlic powder
- To the same pan that the onion was cooked, add the olive oil. Dredge chicken in flour mixture and add to the pan once the oil has heated. Brown 2-3 minutes on each side.1 tablespoon olive oil, 3 boneless, skinless chicken breasts
- Add the chicken to a greased dish.
- In a bowl put the cream of chicken, milk, garlic powder, dried oregano, and Dijon mustard. Stir to combine completely.1 can (10.5 ounces) cream of chicken soup, 1 tablespoon dijon mustard, 1 teaspoon oregano, 1 teaspoon garlic powder, 1/2 cup milk
- Pour on top of the browned chicken in the prepared dish. Cover with onions and diced ham. DO NOT add cheese at this time.
- Cover with tin foil and bake for 30 minutes.
- After the dish has been baked for 30 minutes, take it out of the oven and add the cheese.4 ounces triple cheddar cheese blend
- Leave the foil off and put it back into the oven for an additional 15 minutes. Enjoy!
Notes
Tips for making this recipe:
- I like to brown the chicken before adding it to the casserole dish, I find that it leaves less watery liquid as it bakes. The chicken does not have to be cooked through, just browned on both sides.
- If you do not brown, add 15 minutes to the baking time.
- To store: add leftovers to a covered container and refrigerate. Eat within 3 days. Reheat in the oven with 1/2 cup of chicken broth. Cover and bake for 12 minutes at 375 degrees.