Spiral Slic ed Ham
and Chicken Casserole
4 slices Kirkland
Spiral Sliced Ham
4 boneless chicken
2/3 cup condensed cream
of mushroom soup
1/2 cup sour cream
1/4 cup Irish Mist
1/2 cup sliced fresh
1/2 2.8-ounce can
French fried onions
3/4 cup chicken stock
3/4 cup water
1/2 teaspoon salt
1/2 cup wild rice, rinsed
Preheat oven to 300°F.
Arrange ham in a baking dish. Place a chicken breast
on each ham slice.
Combine cream of mushroom soup, sour cream, Irish
Mist, mushrooms and onions in a bowl and spoon over
chicken, covering completely.
Bake for 1 1/2 hours, or until the chicken is
Meanwhile, bring chicken stock, water and salt to a
boil in a heavy saucepan over high heat. Stir in wild
rice. Return to a boil. Immediately reduce heat to low,
cover and simmer for 40-45 minutes, until liquid is
absorbed and rice is tender.
Serve the chicken/ham mixture on a bed of the wild
rice. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Bistro Beef Cocktail Smokies
1 tablespoon butter
1/4 cup chopped onion
3/4 cup picante sauce or
1 3-ounce package
4 ounces shredded mild
8 ounces shredded sharp
Dash of paprika
2 4-ounce cans chopped
Dash of Worcestershire
1/2 teaspoon salt
3 tablespoons Paula
Deen Hot Sauce
or other hot sauce
2 pounds John Morrell*
Cooking oil spray
Melt butter in a large skillet over medium-high heat.
Add onion and sauté until tender. Add picante sauce
and stir. Gradually add cream cheese and shredded
cheese. Stir in paprika, green chiles, Worcestershire
sauce, salt and hot sauce; continue cooking and
stirring until cheese is melted and the mixture is
Preheat oven to 350°F. Arrange sausages on a baking
sheet lined with foil; spray with cooking oil spray. Bake
for 12-18 minutes, or until heated through.
Place sausages in a bowl and pour cheese sauce over
the top. Serve with tortilla chips and toothpicks.
Makes 10 servings.
Tip: This makes a great snack or appetizer for a
Brands may vary by region; substitute a similar product.