Chicken, Ham, & Wild Rice
2 12-oz. packages Long Grain and Wild Rice Mix
4 Cups Chicken, cooked and cubed (I like to use my home-canned chicken and save the broth)
2 Cups Ham, cubed
1/4 Cup Butter
1/4 Cup Flour
2 Cups Chicken Broth (I like to use my reserved chicken broth and additional water or milk)
Dash Poultry Seasoning
2 Cups Cheddar or Colby Cheese, shredded
1/4-1/2 teaspoon Black Pepper
1 Cup Parmesan Cheese, divided
Prepare the Rice Mixes according to package directions; transfer to two 9x13 casserole dishes, top with Chicken and Ham; set aside.
Make a white sauce using Butter, Flour, and Chicken Broth; stir in Cheddar, Black Pepper, and half of the Parmesan; pour over the Rice and Meat mixture. Sprinkle with remaining Parmesan Cheese. Bake uncovered at 350* for 25-30 minutes, or until bubbly. Serves 12; makes two shallow 9x13 casseroles. Adapted from a Quick Cooking, 2003, to eliminate Cream of Chicken Soup and Evaporated Milk.
"When thou hast eaten and art full,
then thou shalt bless the Lord thy God
for the good land which He hath given thee."