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Cheesy Ham, Chicken and Wild Rice Casserole

Cheesy Ham, Chicken and Wild Rice Casserole
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This fabulous Cheesy Ham, Chicken and Wild Rice Casserole is comfort food at it’s best. It’s packed with flavor, creamy in texture, is super easy to put together and makes great use of leftover ham and chicken (rotisserie chicken would work great).

I was taking pictures of this yummy casserole when my kids came home from school yesterday. They came close to eating the entire pan before I had a chance to save a plate for MyHandsomeHusband. School can make a person famished beyond belief, you know. Famished, starving and aching with hunger.

At least…that’s what my kids told me while they were putting this casserole away like it was their day job.

Comforting Casserole + House of Hungry Teenagers = Happy Mama.

Cheesy Ham, Chicken and Rice Casserole
Let me show you how to make it happen…

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1. Grab 2 boxes of Rice a Roni Long Grain and Wild Rice.

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Pour the rice, and the seasoning packets from the box into a large deep skillet. Place 2 tablespoons butter and 3 1/3 cups of water into the skillet. Give it a nice stir.
2. Bring the mixture to a boil over medium high heat. Cover the pan and reduce the heat to a simmer. Allow the rice to cook for 15-20 minutes or until the rice is tender.

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3. Remove the pan from the heat and fluff the rice up with a fork.
4. Spray a 3 quart casserole dish with cooking spray and spread the cooked rice out over the bottom of the dish.

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5. In a small mixing bowl place 2 cans cream of chicken soup and 1 1/2 cups milk.

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6. Add 2 cups Colby jack cheese and 1/4 teaspoons pepper to the milky cream mixture…

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and stir it well to combine.

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7. Over the top of the rice sprinkle 1 1/2 cups chopped ham and 1 1/2 cups shredded chicken. Rotisserie chicken would work out great.

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8. Pour the creamy mixture over the rice, ham and chicken. Stir it around so that all of the ingredients are well incorporated.

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9. Sprinkle 1/2 cup Parmesan cheese over the top.

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10. Bake, uncovered in a 350 degree oven for 30-40 minutes or until the top is crispy and golden.
11. Allow the pan to sit on the counter for about 10 minutes, it will continue to thicken up a bit for you as it sits.

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Serve…

Cheesy Ham and Chicken Casserole Jamie Cooks It Up!!
and enjoy!

Cheesy Ham, Chicken and Wild Rice Casserole

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 6 servings

***Note: This makes a great freezer meal. Assemble according to recipe instructions, but don't bake it. Cover the pan tightly with foil and freeze. When you are ready to use it, thaw completely and bake uncovered at 350 degrees for 30-40 minutes.***

Ingredients

2 (4.3 ounce) packages Rice a Roni Long Grain and Wild Rice
2 Tb butter
3 1/3 C water
2 (10 ounce) cans cream of chicken soup, undiluted
1 1/2 C milk
2 C Colby jack cheese, shredded
1/4 tsp pepper
1 1/2 C ham, chopped
1 1/2 C cooked chicken, shredded
1/2 C Parmesan cheese

Instructions

1. Grab 2 boxes of Rice a Roni Long Grain and Wild Rice. Pour the rice, and the seasoning packets from the box into a large deep skillet. Place 2 tablespoons butter and 3 1/3 cups of water into the skillet. Give it a nice stir.
2. Bring the mixture to a boil over medium high heat. Cover the pan and reduce the heat to a simmer. Allow the rice to cook for 15-20 minutes or until the rice is tender
3. Remove the pan from the heat and fluff the rice up with a fork.
4. Spray a 3 quart casserole dish with cooking spray and spread the cooked rice out over the bottom of the dish.
5. In a small mixing bowl place 2 cans cream of chicken soup and 1 1/2 cups milk.
6. Add 2 cups Colby jack cheese and 1/4 teaspoons pepper to the milky cream mixture and stir it well to combine.
7. Over the top of the rice sprinkle 1 1/2 cups chopped ham and 1 1/2 cups shredded chicken. Rotisserie chicken would work out great.
8. Pour the creamy mixture over the rice, ham and chicken. Stir it around so that all of the ingredients are well incorporated.
9. Sprinkle 1/2 cup Parmesan cheese over the top.
10. Bake, uncovered in a 350 degree oven for 30-40 minutes or until the top is crispy and golden.
11. Allow the pan to sit on the counter for about 10 minutes, it will continue to thicken up a bit for you as it sits.
http://jamiecooksitup.net/2014/08/cheesy-ham-chicken-and-wild-rice-casserole/

Recipe adapted from Taste of Home

 

 



Post a comment!

8 Comments

  1. 1
    Jenny C.
    August 28, 2014 at 7:59 pm

    What kind of ham do you suggest (deli ham, honey ham, etc.)?

  2. 2
    Kathy Fisher
    August 30, 2014 at 9:00 am

    I was going to ask that exact question.

  3. 3
    Anne
    August 30, 2014 at 10:35 am

    That just looks AMAZING!! I can’t wait to try it! Love these easy weeknight recipes–thanks for sharing!

  4. 4
    barbara dell
    September 8, 2014 at 1:31 pm

    hey jamie! i made this for supper last and it was delicious. i cut the recipe in half and it was still plenty for 4 people. keep up the great posts!

  5. 5
    Colette Jaussi
    November 13, 2014 at 11:43 pm

    Hi Jamie! I’m Shane and Tricia’s sis-in-law, love your blog! I hear so many great things about you from the Toponces! What kind of ham would you suggest using for this dish? I’m doing a freezer meal swap with 6 other ladies, any tips for this meal since I’m making 7 meals at once?!

    • 6
      Jamie
      November 14, 2014 at 1:00 pm

      Hi Colette,
      So nice to hear from you! I hope all is going well for you and your family, there in Idaho. 🙂
      For this recipe I used some pre-sliced ham steaks I found at Walmart that they carry in the fresh meat section. You could also use prepackaged deli ham, or have some cut fresh at the deli counter. Hope this helps! Best of luck to you!
      ~Jamie

  6. 7
    Colette Jaussi
    November 16, 2014 at 9:58 pm

    Thank you Jamie! This does help! Your awesome! Btw, love the cruise pic’s you posted! Looks like you guys all had a blast!

  7. 8
    Sam
    January 13, 2016 at 6:43 am

    I’m curious to know if you or any of your readers has subbed chicken broth for all or part of the water.

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