‘A Little Help from My Friends’ Ham, Chicken and Potato Bake

++ If you wish, this casserole can be prepared using just chicken or ham.  It could also be prepared with a few cans of drained tuna !!

Ham, Chicken and Potato Bake’ comes together quickly thanks to the use of frozen hash brown potatoes. (I like Potatoes O’Brien hash browns because they already include red pepper and onion.)  Thaw the potatoes in your microwave, allow to drain – and they’re ready to go.  No cooking and no peeling!

After scattering the potatoes on the bottom of a 9′ x 13′ casserole dish, chunks of cooked chicken and ham are added, along with sweet red pepper, mushrooms and a touch of garlic.  A quickly-prepared sauce is poured over all, followed by a sprinkling of three-cheese mix (Parmesan, Romano and Asiago) and some sliced almonds.  Bake the casserole at 350F for about for 50 – 60 minutes and get ready for some Good Eaten’ !!

INGREDIENTS         Bake in 350F oven for 50 – 60 minutes

  • 1 pkg (28 oz) frozen Potatoes O’Brien – thawed  — OR —  1 pkg. (32 oz.) frozen cubed hash browns – thawed
  • 2 cups cooked chicken cut into bite-sized pieces  ++ If you don’t happen to have cooked chicken, in a small covered skillet simmer 1 boneless chicken breast in 1/4 water or broth until fully cooked. Cut into bite-sized pieces.
  • 2 cups ham, cut into bite-sized pieces = (10 oz) ham steak      ++  Most hams are now water-injected…. If the ham seems ‘drippy’ place between paper towels and squeeze out some of the moisture.
  • 1 small pkg. (10 oz.) cremini  (or button) mushrooms, sliced       ++ If there are any specs of dirt on the mushrooms, wipe with a paper towel.  Do NOT wash under running water.  Mushrooms are like little sponges!
  • 1/4 cup chopped onion
  • 1/4 chopped sweet red pepper
  • 1 clove garlic, minced
  • 1 cup sour cream
  • 1 can condensed cream of chicken or mushroom soup, undiluted
  • 1 chicken bouillon cube, crumbled
  • 3/4 to 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. chopped fresh parsley     ++  Fresh parsley can be chopped, then frozen in a small storage bag.  Simply break off what you need !!
  • 1 1/2 cups chicken broth
  • 1/2 cup sliced almonds
  • a bit of parsley – to sprinkle on top
  • paprika – to sprinkle on top for color

METHOD

Spread thawed Potatoes O’Brien evenly on the bottom of a 9′ x 13′ casserole.

Ham, Chicken and Potato Bake - www.myyellowfarmhouse.com (2)

Add cooked chicken and ham pieces.

Ham, Chicken and Potato Bake - myyellowfarmhouse.com

Place 1 Tbs. butter in a large skillet and cook sliced mushrooms, stirring, until mushrooms wilt.  Remove mushrooms and set aside while you cook the 1/4 chopped onion and 1/4 cup chopped sweet red pepper.  Cook onion and pepper until softened.  Add 1 clove minced garlic.  Continue to cook a minute more, until garlic softens.

Spread cooked mushrooms, onion, red pepper and garlic over ham and chicken.

Sauce – –  In a medium-sized bowl mix 1 cup sour cream, 1 can condensed cream of chicken (or mushroom soup), 1 chicken bouillon cube, crumbled, 3/4 to 1 tsp. salt, 1/4 tsp. pepper, 1 tsp. chopped fresh parsley and  1 1/2 cups chicken broth until well blended.  Pour over ingredients already in casserole.

Sprinkle with 2/3 cup three-cheese-blend   ++ Or any mixture of Parmesan and other cheeses.  Add 1/2 cup sliced almonds and a bit more chopped fresh parsley.  Sprinkle with some paprika.

Ham, Chicken and Potato Bake - - myyellowfarmhouse.com

Bake at 350F for 50 – 60 minutes – until sauce bubbles around edges of casserole.  Allow casserole to sit for 5 – 10 minutes and serve.  Enjoy!!

 Ham, Chicken and Potato Bake - www.myyellowfarmhouse.com

Jalapeno Corn Chowder

Jalapeno Corn Chowder - USE FOR BLOG 2

I adapted this from a “soup” recipe, but to me, perhaps because I’m a New Englander, this is a “chowder”. Or, as my Bostonian mother would’ve said, “It’s a CHOW-DA”. Here’s some information regarding “chowder” from Wikipedia –  “The phonetic variant, chowda, found in New England, is believed to have originated in Newfoundland (Canada) in the days when Breton fisherman would throw portions of the day’s catch into a large pot, along with other available foods.  Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.”

So, whether you call this recipe a soup or a chowder, it’s thick, rich and delicious. And, as an added bonus, it’s quick and easy to make. Enjoy!

Ingredients

  • 1 Tbs. olive oil
  • 2 tsp. chopped fresh garlic
  • 2 cups frozen hash brown potatoes with onion & peppers (Also called Potatoes O’Brien)
  • 3 cups milk
  • 1 can (15 oz) creamed corn
  • 1 can Green Giant “Mexicorn” – – or 2 cups whole kernel corn
  • 1/2 tsp. salt
  • 1 tsp. cumin
  • 8 oz. Jalapeno Jack Cheese, cut into slices (I used Great Midwest.)

Add 1 Tbs. olive oil to a medium saucepan and cook 2 tsp. chopped fresh garlic and 2 cups hash browns for 8 – 10 minutes, stirring often.

Add 3 cups milk, 1 can creamed corn and 1 can “Mexicorn” (or 2 cups whole kernel corn), 1/2 tsp. salt and 1 tsp. cumin. Mix everything together and bring chowder to a simmer. Reduce the heat to low and cook for 10 minutes, stirring often.

Remove saucepan from heat !! Add 8 oz Jalapeno Jack Cheese slices. Stir until cheese is melted and incorporated into the chowder. Ladle it out – and enjoy!!

1st one fixed