- 4 cups cubed Chicken Breast, cooked
- 3 cups cubed Ham, cooked
- 1 cup shredded Cheddar Cheese
- 1 cup chopped Onion
- 1/4 cup Butter or Margarine
- 1/3 cup All Purpose Flour
- 2 cups light Cream
- 1 tsp Dill Weed
- 1/8 tsp Dry Mustard
- 1/8 tsp Dry Nutmeg
- Topping Mixture:
- 1 cup dry Bread Crumbs
- 2 tbls Butter or Margarine, melted
- ¼ tsp Dill Weed
- ¼ cup shredded Cheddar Cheese
- ¼ cup chopped Walnuts (optional)
In a large bowl, combine chicken, ham and cheese, and set aside. In a saucepan, sauté onion in butter until tender. Add flour and stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil for 1 minute or until thick. Add dill, mustard and nutmeg, mix well. Remove from the heat and pour over meat mixture. Spoon into a greased 13x9x2 baking dish. Toss bread crumbs, butter and dill. Stir in cheese. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated throughout. Yields 8-10 servings.
