Are you craving cozy comfort food that’s easy to whip up? Look no further! We’ve gathered 17 savory chicken and ham recipes perfect for weeknight dinners, holiday feasts, or any occasion in between. From creamy casseroles to zesty skillet meals, there’s something here to delight every palate. Dive in and discover your new favorite dish!
Grilled Chicken and Ham Skewers with Pineapple
Ditch the boring chicken dinner—these skewers are your new summer obsession. Grilled chicken and ham skewers with pineapple combine sweet, savory, and smoky in every bite. Fire up the grill and get ready to impress.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
For the skewers:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz ham steak, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (1-inch pieces)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the glaze:
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
Instructions
- Soak 8 wooden skewers in water for 30 minutes to prevent burning.
- Thread chicken, ham, and pineapple alternately onto skewers, leaving small gaps.
- Brush skewers evenly with 2 tbsp olive oil.
- Sprinkle skewers with 1 tsp salt and 1/2 tsp black pepper.
- Preheat grill to medium-high heat (400°F).
- Place skewers on grill grates.
- Grill for 4 minutes.
- Flip skewers using tongs.
- Grill for another 4 minutes.
- Combine 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp grated ginger in a small bowl.
- Brush glaze onto skewers during the last 2 minutes of grilling.
- Remove skewers when chicken reaches 165°F internally and has grill marks.
Ready to devour? The chicken stays juicy, the ham gets crispy edges, and the pineapple caramelizes into sweet pockets. Serve over cilantro-lime rice or chop into a vibrant salad for a next-level meal prep hack.
Chicken and Ham Stuffed Bell Peppers
Out of holiday leftovers? Transform that chicken and ham into a showstopper. These stuffed bell peppers are a flavor-packed, protein-rich meal that’s as easy as it is impressive—perfect for a festive weeknight dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the Peppers & Filling:
– 4 large bell peppers (any color), tops removed and seeds discarded
– 1 tablespoon olive oil
– 1/2 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1 cup cooked, shredded chicken
– 1 cup diced cooked ham
– 1 cup cooked white rice
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Topping:
– 1/2 cup shredded cheddar cheese
– 1/4 cup panko breadcrumbs
– 1 tablespoon melted butter
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the prepared bell peppers cut-side up in a baking dish.
3. Heat the olive oil in a large skillet over medium heat for 1 minute.
4. Add the diced onion to the skillet and cook for 4-5 minutes, until softened and translucent.
5. Add the minced garlic and cook for 1 more minute, just until fragrant.
6. Tip: Toasting the garlic briefly prevents it from burning and becoming bitter.
7. Remove the skillet from the heat.
8. To the skillet, add the shredded chicken, diced ham, cooked rice, 1/2 cup cheddar cheese, parsley, oregano, salt, and black pepper.
9. Stir the mixture until all ingredients are fully combined.
10. Evenly divide the filling mixture among the four bell peppers, packing it down gently.
11. In a small bowl, combine the 1/2 cup cheddar cheese, panko breadcrumbs, and melted butter.
12. Sprinkle the breadcrumb mixture evenly over the top of each stuffed pepper.
13. Pour 1/4 cup of water into the bottom of the baking dish around the peppers.
14. Tip: The steam from the water helps the peppers cook through without drying out.
15. Cover the baking dish tightly with aluminum foil.
16. Bake at 375°F for 25 minutes.
17. Carefully remove the foil.
18. Tip: For a crispier topping, switch the oven to broil on high for the final 2-3 minutes, watching closely to prevent burning.
19. Bake uncovered for an additional 8-10 minutes, until the peppers are tender and the topping is golden brown.
20. Remove from the oven and let rest for 5 minutes before serving.
Buttery, crisp panko gives way to a smoky, savory filling where the sweet bell pepper softens perfectly. Serve these straight from the dish for a family-style feast, or slice them in half for an elegant, colorful plate.
Slow Cooker Chicken and Ham Stew
Just dump everything in your slow cooker and walk away—this hearty stew practically cooks itself while you binge your favorite holiday movies. Jam-packed with tender chicken, savory ham, and cozy veggies, it’s the ultimate hands-off dinner that’ll have everyone begging for seconds. Seriously, set it and forget it.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
For the base:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
– 8 oz cooked ham, diced into ½-inch cubes
– 1 large yellow onion, chopped
– 3 carrots, peeled and sliced into ½-inch rounds
– 2 celery stalks, sliced
– 3 cloves garlic, minced
For the liquid and seasoning:
– 4 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp tomato paste
– 2 tsp dried thyme
– 1 tsp smoked paprika
– 1 tsp salt
– ½ tsp black pepper
For thickening:
– ¼ cup all-purpose flour
– ¼ cup cold water
For finishing:
– 1 cup frozen peas
– 2 tbsp chopped fresh parsley
Instructions
1. Place the chicken thighs, ham, onion, carrots, celery, and garlic into a 6-quart slow cooker.
2. In a medium bowl, whisk together the chicken broth, diced tomatoes, tomato paste, thyme, smoked paprika, salt, and black pepper until fully combined.
3. Pour the liquid mixture over the ingredients in the slow cooker, ensuring everything is submerged.
4. Cover the slow cooker with its lid and cook on LOW for 6 hours. (Tip: Resist the urge to open the lid during cooking to maintain heat and moisture.)
5. After 6 hours, in a small bowl, whisk the all-purpose flour and cold water into a smooth slurry with no lumps.
6. Stir the flour slurry into the stew in the slow cooker.
7. Add the frozen peas to the slow cooker and stir gently to incorporate.
8. Cover the slow cooker again and cook on HIGH for 30 minutes to thicken the stew and heat the peas through. (Tip: The stew is ready when it coats the back of a spoon and bubbles gently.)
9. Turn off the slow cooker and stir in the chopped fresh parsley. (Tip: For extra brightness, add a squeeze of fresh lemon juice just before serving.)
Hearty and deeply satisfying, this stew boasts fall-apart chicken, smoky ham, and soft vegetables in a rich, tomato-herb broth. Serve it over a mound of creamy mashed potatoes or with crusty bread for dipping—leftovers taste even better the next day as the flavors meld together beautifully.
Chicken and Ham Pot Pie with Flaky Crust
Savor the ultimate comfort food upgrade that’ll have everyone asking for seconds. This chicken and ham pot pie delivers a creamy, savory filling wrapped in a golden, flaky crust—perfect for cozy nights or impressing guests. Get ready to bake the most satisfying dish of the season.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
– 2 cups cooked chicken, shredded
– 1 cup cooked ham, diced
– 3 tbsp unsalted butter
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 1/3 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
For the crust:
– 1 package (14 oz) refrigerated pie crust (2 crusts)
– 1 egg, beaten
Instructions
1. Preheat your oven to 400°F (200°C).
2. Melt 3 tbsp unsalted butter in a large skillet over medium heat.
3. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the skillet; sauté for 5–7 minutes until softened.
4. Sprinkle 1/3 cup all-purpose flour over the vegetables; stir constantly for 1 minute to cook out the raw flour taste.
5. Gradually whisk in 2 cups chicken broth until the mixture is smooth and thickened, about 2–3 minutes.
6. Stir in 1/2 cup heavy cream, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt.
7. Fold in 2 cups shredded chicken and 1 cup diced ham; cook for 2 minutes until heated through, then remove from heat. Tip: For extra flavor, use rotisserie chicken and leftover holiday ham.
8. Roll out one pie crust and press it into a 9-inch pie dish.
9. Pour the filling into the crust-lined dish.
10. Roll out the second pie crust and place it over the filling; crimp the edges to seal.
11. Cut 4–5 slits in the top crust to allow steam to escape.
12. Brush the top crust with 1 beaten egg for a golden finish. Tip: Chill the pie for 10 minutes before baking to prevent a soggy bottom.
13. Bake at 400°F for 25–30 minutes until the crust is golden brown and the filling is bubbling. Tip: Place a baking sheet underneath to catch any drips.
14. Let the pie cool for 10 minutes before serving.
Rich, creamy filling melds with tender chicken and smoky ham in every bite, while the buttery crust shatters with a satisfying crunch. Serve it with a crisp green salad to balance the richness, or enjoy leftovers reheated—the flavors deepen overnight for an even better meal the next day.
Baked Chicken and Ham Parmesan
Whip up a cozy, cheesy masterpiece that’s perfect for feeding a crowd without the fuss. This baked chicken and ham parmesan layers savory ham, tender chicken, and gooey cheese into one irresistible dish. Get ready to impress with minimal effort and maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken:
– 2 lbs boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup Italian breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the assembly:
– 1 cup marinara sauce
– 8 oz sliced deli ham
– 8 oz sliced mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
2. Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
3. Set up three shallow bowls: fill the first with 1 cup of all-purpose flour, the second with 2 large eggs beaten, and the third with a mixture of 1 cup Italian breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Dredge each chicken breast first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly in the breadcrumb mixture, pressing gently to adhere.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Cook the breaded chicken breasts for 3-4 minutes per side until golden brown, working in batches if needed to avoid overcrowding the pan.
7. Arrange the browned chicken breasts in a single layer in the prepared baking dish.
8. Spread 1 cup of marinara sauce evenly over the top of each chicken breast.
9. Layer 8 oz of sliced deli ham over the sauce, followed by 8 oz of sliced mozzarella cheese.
10. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the mozzarella.
11. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
12. Remove from the oven and let it rest for 5 minutes to allow the juices to redistribute.
13. Garnish with 1 tbsp of chopped fresh parsley before serving.
Feast on a dish where the crispy, golden crust gives way to juicy chicken and savory ham, all smothered in melted, stretchy cheese. Serve it over a bed of spaghetti or with a crisp green salad for a complete meal that’s as comforting as it is delicious.
Chicken and Ham Fried Rice with Vegetables
A leftover-chicken-and-ham hack that transforms into a crave-worthy, veggie-packed skillet dinner in under 30 minutes. This fried rice is your weeknight MVP—fast, flavorful, and endlessly customizable. Grab your wok and let’s get sizzling.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Rice & Protein:
– 3 cups cooked, day-old white rice (cold)
– 1 cup cooked chicken breast, shredded
– 1 cup cooked ham, diced
For the Vegetables:
– 1 cup frozen peas and carrots mix
– 1/2 cup frozen corn kernels
– 3 green onions, thinly sliced (white and green parts separated)
– 2 cloves garlic, minced
For the Sauce & Cooking:
– 3 tablespoons vegetable oil, divided
– 2 large eggs, lightly beaten
– 3 tablespoons soy sauce
– 1 tablespoon toasted sesame oil
– 1/2 teaspoon ground black pepper
Instructions
1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the beaten eggs and scramble for 45–60 seconds until just set but still slightly soft; immediately transfer to a clean plate.
3. Add the remaining 2 tablespoons of vegetable oil to the hot wok.
4. Add the white parts of the green onions and minced garlic; stir-fry for 30 seconds until fragrant.
5. Add the frozen peas, carrots, and corn; stir-fry for 2–3 minutes until the vegetables are hot and no longer icy.
6. Add the shredded chicken and diced ham; stir-fry for 2 minutes to heat through and lightly brown.
7. Crumble the cold rice into the wok with your hands to break up any clumps before adding.
8. Add the rice to the wok and stir-fry for 3–4 minutes, pressing it against the hot surface to create a slight crispness.
9. Pour the soy sauce, sesame oil, and black pepper evenly over the rice mixture.
10. Return the scrambled eggs to the wok, breaking them into small pieces with your spatula.
11. Add the green parts of the green onions and toss everything together for 1 final minute until fully combined and steaming hot.
12. Remove from heat and serve immediately.
Here’s the magic: each bite delivers fluffy, slightly crisp rice clinging to savory chicken, salty ham, and sweet pops of corn and peas. The toasted sesame oil adds a nutty depth that makes it irresistible. Heap it into bowls and top with a fried egg or a drizzle of sriracha for an extra kick.
Chicken and Ham Lasagna with Béchamel Sauce
Picture this: a creamy, cheesy lasagna that swaps traditional beef for savory chicken and smoky ham. Layer it up with rich béchamel and watch it bubble into golden perfection. Get ready to bake your new favorite comfort food.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
For the béchamel sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the filling:
- 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
- 8 ounces cooked ham, diced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
For assembly:
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat.
- Whisk in 1/4 cup of all-purpose flour and cook for 1 minute until golden.
- Gradually pour in 4 cups of whole milk, whisking constantly to prevent lumps.
- Bring the sauce to a simmer and cook for 5 minutes until thickened.
- Stir in 1/2 teaspoon of ground nutmeg and 1/2 teaspoon of salt, then remove from heat.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1 pound of diced chicken breast and cook for 6-8 minutes until no longer pink.
- Stir in 8 ounces of diced ham, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper, cooking for 2 more minutes.
- Spread 1/2 cup of béchamel sauce in the bottom of a 9×13-inch baking dish.
- Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
- Spread one-third of the chicken and ham mixture over the noodles.
- Pour 1 cup of béchamel sauce over the meat layer.
- Sprinkle 1/2 cup of shredded mozzarella cheese and 2 tablespoons of grated Parmesan cheese over the sauce.
- Repeat the layering process two more times, starting with noodles.
- Top the final layer with the remaining 1/2 cup of mozzarella and 2 tablespoons of Parmesan.
- Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing.
Every bite delivers a creamy, velvety texture from the béchamel, balanced by the savory chicken and smoky ham. The golden, cheesy top adds a satisfying crunch. Serve it with a crisp green salad or garlic bread for a complete meal that’s perfect for gatherings.
Chicken and Ham Quesadillas with Spicy Salsa
Perfect for a quick lunch or easy dinner, these Chicken and Ham Quesadillas pack a punch. Layer shredded chicken, diced ham, and melty cheese between tortillas, then crisp them up in a skillet. Serve with a zesty homemade spicy salsa for a flavor explosion.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- For the quesadillas:
- 8 flour tortillas (8-inch)
- 2 cups shredded cooked chicken
- 1 cup diced ham
- 2 cups shredded Monterey Jack cheese
- 2 tbsp vegetable oil
- For the spicy salsa:
- 2 medium tomatoes, diced
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and minced
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 tsp salt
Instructions
- Combine the diced tomatoes, chopped red onion, minced jalapeño, lime juice, cilantro, and salt in a medium bowl to make the spicy salsa. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
- Place one flour tortilla flat on a clean work surface.
- Sprinkle 1/2 cup of shredded Monterey Jack cheese evenly over the tortilla.
- Top the cheese with 1/2 cup of shredded cooked chicken and 1/4 cup of diced ham.
- Place a second flour tortilla on top to form a sandwich.
- Heat 1/2 tablespoon of vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
- Carefully transfer the assembled quesadilla to the hot skillet. Tip: Press down gently with a spatula to ensure even contact.
- Cook the quesadilla for 2-3 minutes, or until the bottom tortilla is golden brown and crispy.
- Flip the quesadilla using a spatula.
- Cook the other side for 2-3 minutes, or until golden brown and the cheese is fully melted.
- Transfer the cooked quesadilla to a cutting board.
- Repeat steps 2-11 with the remaining tortillas, chicken, ham, cheese, and oil to make 3 more quesadillas.
- Slice each quesadilla into 4 wedges with a sharp knife. Tip: Let it rest for 1 minute before cutting for cleaner slices.
Get ready for the ultimate combo of textures—crispy tortilla, gooey cheese, and tender meats. The spicy salsa adds a fresh, tangy kick that cuts through the richness. For a fun twist, serve the wedges upright in a cup with salsa for dipping on the side.
Chicken and Ham Shepherd’s Pie with Mashed Potatoes
Picture this: a cozy, bubbling casserole that combines two classic proteins in one epic comfort dish. We’re talking tender chicken and smoky ham layered under a cloud of creamy mashed potatoes—baked until golden and irresistible.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- For the filling:
- 1 lb ground chicken
- 1 cup diced ham (about 6 oz)
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the mashed potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 1/2 tsp salt
Instructions
- Preheat your oven to 400°F.
- Place the cubed potatoes in a large pot and cover with cold water.
- Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender. Tip: Starting with cold water helps the potatoes cook evenly.
- While the potatoes cook, heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and carrots to the skillet and cook for 5-7 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground chicken to the skillet and cook for 5-7 minutes, breaking it up with a spoon, until no longer pink.
- Stir in the diced ham and cook for 2 minutes.
- Sprinkle the flour over the meat mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Pour in the chicken broth and add the tomato paste, dried thyme, salt, and pepper.
- Bring the mixture to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens.
- Stir in the frozen peas and remove the skillet from the heat.
- Transfer the filling to a 9×13 inch baking dish and spread it into an even layer.
- Drain the cooked potatoes and return them to the hot pot.
- Add the milk, butter, and salt to the potatoes.
- Mash the potatoes with a potato masher until smooth and creamy. Tip: For extra fluffy potatoes, mash them while they’re still hot.
- Spread the mashed potatoes evenly over the filling in the baking dish.
- Use a fork to create decorative peaks on the potato surface. Tip: These peaks will get extra crispy and golden in the oven.
- Bake for 25-30 minutes until the filling is bubbling and the potato topping is golden brown.
- Let the shepherd’s pie rest for 10 minutes before serving.
Serve this shepherd’s pie straight from the oven for the ultimate comfort experience. The creamy, buttery potatoes contrast beautifully with the savory, hearty filling of chicken and ham. For a fun twist, try serving individual portions in ramekins or garnish with fresh chopped parsley for a pop of color.
Chicken and Ham Breakfast Casserole with Eggs
Get ready to transform your morning routine with this savory breakfast casserole. Grab your skillet and let’s layer up flavor—this dish combines tender chicken, smoky ham, and creamy eggs for a protein-packed start. You’ll love how it bakes into a golden, bubbly masterpiece that’s perfect for feeding a crowd or meal-prepping ahead.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 cups cooked chicken, shredded
– 1 cup diced ham
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
For the egg mixture:
– 8 large eggs
– 1 cup whole milk
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For assembly:
– 2 cups shredded cheddar cheese
– Cooking spray
Instructions
1. Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish with cooking spray.
2. Heat olive oil in a skillet over medium heat, then add diced onion and cook for 5 minutes until translucent.
3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
4. Stir in shredded chicken and diced ham, cooking for 3 minutes to warm through, then remove from heat.
5. In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
6. Spread the chicken and ham mixture evenly in the prepared baking dish.
7. Pour the egg mixture over the meat layer, ensuring it covers everything.
8. Sprinkle shredded cheddar cheese evenly on top.
9. Bake at 375°F for 40-45 minutes, until the center is set and the top is golden brown.
10. Let the casserole cool for 10 minutes before slicing to allow it to firm up.
Zesty and satisfying, this casserole emerges with a fluffy egg texture and a crispy, cheesy crust that’s irresistible. Serve it warm with a side of fresh fruit or avocado slices for a balanced brunch, or slice it into squares for easy grab-and-go breakfasts all week long.
Chicken and Ham Pasta Bake with Mozzarella
Just when you thought pasta couldn’t get more comforting, this creamy, cheesy bake proves you wrong. Juicy chicken, savory ham, and gooey mozzarella come together for the ultimate weeknight win.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Pasta & Protein:
– 12 oz penne pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 cup diced ham (about 6 oz)
For the Sauce:
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed to about 100°F
– 1 cup chicken broth
– 1 tsp dried Italian seasoning
– 1/2 tsp salt
– 1/4 tsp black pepper
For Assembly:
– 2 cups shredded mozzarella cheese, divided
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add the penne and cook for 1 minute less than the package directions for al dente (about 10-11 minutes). Drain and set aside. Tip: Undercooking the pasta slightly prevents it from becoming mushy during baking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink and lightly browned.
4. Add the diced ham to the skillet with the chicken. Cook for 2 minutes to warm through, then remove the skillet from the heat.
5. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
6. Whisk in the flour and cook for 1 minute to form a roux, stirring constantly.
7. Gradually whisk in the warmed milk and chicken broth until smooth. Bring to a simmer, whisking frequently.
8. Cook the sauce for 3-5 minutes, whisking constantly, until it thickens enough to coat the back of a spoon.
9. Remove the saucepan from the heat. Stir in the Italian seasoning, salt, pepper, 1 cup of the shredded mozzarella, and the Parmesan cheese until melted.
10. In a large bowl, combine the drained pasta, chicken-ham mixture, and cheese sauce. Toss until evenly coated.
11. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of mozzarella evenly over the top.
12. Bake at 375°F for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden brown on top. Tip: For extra browning, broil for the final 1-2 minutes, watching closely to prevent burning.
13. Let the bake rest for 5 minutes before serving. Tip: This allows the sauce to set slightly for cleaner slices.
Yield a dish with a creamy, velvety interior and a perfectly crisp, golden cheese crust. You’ll love the smoky ham flavor against the tender chicken and stretchy mozzarella pulls. Try serving it with a simple green salad dressed in balsamic vinaigrette to cut through the richness.
Chicken and Ham Croquettes with Garlic Aioli
A crispy, creamy dream that’s about to become your new favorite appetizer. These croquettes pack tender chicken and smoky ham in a golden crust, dunked in a zesty garlic aioli. Perfect for parties or a cozy night in—get ready to impress.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 cup cooked chicken, shredded
– 1/2 cup cooked ham, finely chopped
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 cup whole milk
– 1/4 tsp salt
– 1/4 tsp black pepper
For the coating:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs
For the garlic aioli:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– 1/4 tsp salt
For frying:
– 2 cups vegetable oil
Instructions
1. Melt 2 tbsp unsalted butter in a skillet over medium heat.
2. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until golden.
3. Gradually pour in 1 cup whole milk, whisking constantly until thickened.
4. Stir in 1 cup shredded chicken, 1/2 cup chopped ham, 1/4 tsp salt, and 1/4 tsp black pepper.
5. Transfer the mixture to a bowl and chill in the refrigerator for 30 minutes to firm up.
6. Shape the chilled mixture into 12 equal-sized cylinders.
7. Dredge each cylinder in 1 cup all-purpose flour, then dip into 2 beaten eggs, and coat with 1 cup breadcrumbs.
8. Heat 2 cups vegetable oil in a deep pot to 350°F.
9. Fry the croquettes in batches for 3–4 minutes until golden brown and crispy.
10. Drain on a paper towel-lined plate.
11. In a small bowl, combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tbsp lemon juice, and 1/4 tsp salt for the aioli.
12. Serve the croquettes warm with the garlic aioli on the side.
So crispy on the outside, with a creamy, savory filling that melts in your mouth. The garlic aioli adds a tangy kick that balances the richness perfectly. Try stacking them on a platter with fresh herbs for a stunning presentation, or tuck them into slider buns for a fun twist.
Chicken and Ham Pizza with Caramelized Onions
Forget boring pizza—this chicken and ham combo with sweet caramelized onions is your new go-to. Fire up your oven and get ready for flavor-packed slices that disappear fast. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the caramelized onions:
– 1 large yellow onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp granulated sugar
– ¼ tsp salt
For the pizza:
– 1 lb pizza dough, store-bought or homemade
– ½ cup pizza sauce
– 1 cup shredded mozzarella cheese
– ½ cup cooked chicken breast, shredded
– ½ cup diced ham
– 2 tbsp grated Parmesan cheese
– 1 tsp dried oregano
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Heat olive oil in a skillet over medium-low heat.
3. Add thinly sliced onion and cook for 5 minutes, stirring occasionally.
4. Sprinkle sugar and salt over the onions.
5. Continue cooking for 15–20 minutes, stirring every 5 minutes, until onions are golden brown and soft.
6. Tip: Cook onions low and slow—rushing makes them bitter.
7. Roll out pizza dough on a floured surface to a 12-inch circle.
8. Spread pizza sauce evenly over the dough, leaving a ½-inch border.
9. Sprinkle mozzarella cheese over the sauce.
10. Top with shredded chicken, diced ham, and caramelized onions.
11. Sprinkle Parmesan cheese and dried oregano on top.
12. Carefully transfer the pizza to the preheated stone or baking sheet.
13. Bake for 12–15 minutes, until the crust is golden and cheese is bubbly.
14. Tip: For extra crispiness, bake directly on the stone without a pan.
15. Let the pizza cool for 3 minutes before slicing.
16. Tip: Resting prevents toppings from sliding off.
Vibrant with savory chicken, salty ham, and sweet onions, each bite delivers a perfect balance. The crust stays crisp while the cheese melts into gooey perfection. Serve it sliced with a side salad or cut into squares for easy party sharing.
Chicken and Ham Risotto with Parmesan Cheese
Ever crave something creamy, savory, and utterly comforting? This chicken and ham risotto delivers exactly that. Elevate your weeknight dinner with this one-pot wonder that’s packed with flavor and finished with a sharp parmesan punch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, kept warm on a separate burner
For the proteins:
– 1 boneless, skinless chicken breast (about 8 oz), cut into ½-inch cubes
– 4 oz cooked ham, diced
For finishing:
– ½ cup grated parmesan cheese
– 2 tablespoons unsalted butter
– Salt and black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 3–4 minutes, stirring frequently, until translucent and soft.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Add the Arborio rice to the pot. Toast the rice for 2 minutes, stirring constantly, until the grains turn slightly translucent at the edges.
5. Pour in ½ cup of the warm chicken broth. Stir continuously until the liquid is fully absorbed. Tip: Keep the broth warm—adding cold broth shocks the rice and slows cooking.
6. Continue adding the warm chicken broth in ½-cup increments, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 18–20 minutes.
7. After about 15 minutes of adding broth, stir in the cubed chicken breast. Cook for 4–5 minutes, until the chicken is cooked through and no longer pink inside.
8. Add the diced ham and stir to combine. Cook for 1 minute to heat the ham through.
9. Remove the pot from the heat. Stir in the grated parmesan cheese and 2 tablespoons unsalted butter until fully melted and creamy. Tip: Taking the pot off the heat before adding cheese prevents it from becoming grainy.
10. Season with salt and black pepper to taste. Tip: Taste before adding salt, as the broth, ham, and parmesan already contribute saltiness.
A creamy, luxurious risotto with tender bites of chicken and savory ham. The parmesan adds a sharp, salty depth that makes every spoonful irresistible. Serve it immediately in shallow bowls, topped with an extra sprinkle of parmesan and a crack of black pepper for a restaurant-worthy finish at home.
Chicken and Ham Empanadas with Chimichurri Sauce
Viral-worthy handhelds just dropped. These chicken and ham empanadas pack savory filling and crispy crust, dunked in zesty chimichurri. Your holiday party just got a major upgrade.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 pound ground chicken
– 1 cup diced ham
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon black pepper
– 1/2 cup chicken broth
For the dough:
– 2 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 large egg
– 1/3 cup ice water
For the chimichurri sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 teaspoon red pepper flakes
For assembly:
– 1 large egg, beaten (for egg wash)
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the ground chicken, breaking it up with a spoon, and cook for 6-8 minutes until no longer pink.
4. Stir in the diced ham, smoked paprika, cumin, and black pepper. Cook for 2 minutes to blend the spices.
5. Pour in the chicken broth and simmer for 5 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat and let cool completely. Tip: Cooling the filling prevents soggy dough.
6. In a large bowl, whisk together the all-purpose flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7. In a small bowl, whisk together 1 large egg and the ice water. Gradually add this to the flour mixture, stirring until a dough forms. Knead gently on a floured surface for 1 minute until smooth. Wrap in plastic and chill for 15 minutes. Tip: Chilling the dough makes it easier to roll out.
8. While the dough chills, make the chimichurri sauce. In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Stir well and set aside.
9. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
10. On a floured surface, roll out the chilled dough to 1/8-inch thickness. Use a 4-inch round cutter to cut out circles.
11. Place 1 tablespoon of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal.
12. Crimp the edges with a fork to secure. Place the empanadas on the prepared baking sheet.
13. Brush the tops of the empanadas with the beaten egg wash. Bake for 20-25 minutes, until golden brown and crisp. Tip: The egg wash gives a shiny, golden finish.
14. Serve the empanadas warm with the chimichurri sauce on the side.
Crispy, flaky crust gives way to a savory, spiced chicken and ham filling, perfectly balanced by the bright, herby chimichurri. Serve them as a festive appetizer with extra sauce for dipping, or pack them for a picnic—they’re just as delicious at room temperature.
Chicken and Ham Salad with Honey Mustard Dressing
Every lunch rut needs a hero—this chicken and ham salad with honey mustard dressing is it. Shred leftover rotisserie chicken, toss with crisp veggies, and drizzle that sweet-tangy dressing for a meal that’s ready in minutes. Skip the sad desk lunch and make this instead.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the salad:
– 2 cups shredded cooked chicken breast
– 1 cup diced ham (about 6 oz)
– 1 cup chopped romaine lettuce
– 1/2 cup diced celery
– 1/4 cup diced red onion
For the honey mustard dressing:
– 1/4 cup mayonnaise
– 2 tbsp Dijon mustard
– 2 tbsp honey
– 1 tbsp apple cider vinegar
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place the shredded cooked chicken breast in a large mixing bowl.
2. Add the diced ham to the bowl with the chicken.
3. Chop the romaine lettuce into bite-sized pieces and add to the bowl.
4. Dice the celery into 1/4-inch pieces and add to the bowl.
5. Dice the red onion into small pieces and add to the bowl.
6. In a separate small bowl, combine the mayonnaise and Dijon mustard.
7. Add the honey to the mayonnaise mixture and whisk until smooth.
8. Pour the apple cider vinegar into the dressing and whisk to incorporate.
9. Season the dressing with salt and black pepper, then whisk again.
10. Pour the honey mustard dressing over the salad ingredients in the large bowl.
11. Toss all ingredients together until evenly coated with the dressing.
12. Serve immediately or refrigerate for up to 2 hours before serving.
Just creamy enough to cling to every bite but light enough to feel fresh, this salad balances savory chicken and ham with a pop of sweetness from the dressing. Serve it stuffed in a croissant for a decadent sandwich or over greens for a low-carb option—either way, that honey mustard tang keeps you coming back for more.
Chicken and Ham Stuffed French Bread
A game-changing comfort food mashup that transforms humble French bread into a showstopping, protein-packed meal. Imagine pulling apart warm, crusty bread to reveal layers of savory chicken, smoky ham, and melty cheese—it’s the ultimate shareable centerpiece for any casual gathering. Seriously, this is the kind of recipe that disappears in minutes and has everyone asking for the secret.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the bread and filling:
– 1 large French bread loaf (about 16 inches long)
– 2 cups cooked shredded chicken
– 1 cup diced ham
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
For the sauce:
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– 1/2 tsp onion powder
For finishing:
– 2 tbsp melted butter
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the French bread loaf in half lengthwise, then use a serrated knife to carefully hollow out both halves, leaving a 1/2-inch border—save the soft bread interior for breadcrumbs another time.
3. In a medium bowl, combine the shredded chicken, diced ham, cheddar cheese, and mozzarella cheese.
4. In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, and onion powder until smooth.
5. Pour the sauce mixture over the chicken and ham mixture, then fold gently until everything is evenly coated.
6. Divide the filling evenly between the two hollowed bread halves, packing it down lightly with a spoon.
7. Place the stuffed bread halves back together to reform the loaf, then wrap the entire loaf tightly in aluminum foil.
8. Bake the wrapped loaf on the prepared baking sheet for 20 minutes.
9. Carefully unwrap the foil, then brush the top of the loaf evenly with the melted butter.
10. Return the unwrapped loaf to the oven and bake for an additional 5 minutes, or until the top is golden brown and the cheese is visibly bubbling.
11. Remove from the oven, sprinkle immediately with chopped fresh parsley, and let rest for 5 minutes before slicing.
This stuffed bread delivers a fantastic contrast: the exterior stays satisfyingly crisp while the interior turns irresistibly gooey. The Dijon and garlic powder in the sauce add a subtle tang that cuts through the richness of the meats and cheese perfectly. Try serving it sliced thick with a side of marinara for dipping, or cut it into smaller pieces for an easy, crowd-pleasing appetizer.
