Creamy Chicken, Ham and Potato Casserole
Bacon-Ranch Crunch Salad
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 Tbsp butter
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) pkg diced cooked ham, drained
- 1 (10.5-oz) can cream of chicken soup
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (32-oz) pkg diced frozen hash brown potatoes, thawed
- 1 tsp dried thyme
- 1 sleeve round buttery crackers, crushed
Instructions
- Preheat oven to 350°F. Season chicken lightly with salt and pepper. Melt butter in a large skillet over medium-high heat. Add chicken; cook 6 to 8 minutes or until done.
- Add cream cheese, stirring until melted. Spoon mixture into a large bowl. Stir in ham, soup, sour cream, cheese, potatoes, and thyme. Spoon into a greased 13x9-inch baking dish.
- Sprinkle with crushed crackers . Bake 30 to 45 minutes or until hot and bubbly.
Side Dish Ingredients
- 2 (9.8-oz) pkg bacon-ranch crunch salad kits
Side Dish Instructions
- Prepare salads according to package directions.
Kid-Friendly Meal Plan
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