This is a very adaptable recipe. As we weren’t having a vegetable side dish, Mr. Big Food omitted the chicken and substituted green beans.
HAM AND CHICKEN WITH YAM BISCUITS
2 C diced cooked ham
2 C diced cooked chicken
½ stick butter
¼ C flour
1 C chicken stock (preferably homemade—see recipes in Basics section)
1 C light cream
¼ tsp salt
½ C chopped onion
6 oz sliced mushrooms, broiled or sauteed, quartered or halved if large
Yam Biscuits (below)
Preheat oven to 350o. Place ham and chicken in a lightly greased 2 quart casserole. Melt butter, blend in flour, stir in stock and cream, and cook, stirring, until thick. Add salt and pepper, onions, and mushrooms, and pour sauce over ham and chicken.
Yam Biscuit recipe below
1 C mashed cooked yams (can used canned sweet potatoes)
1/3 C melted butter, cooled slightly
1 egg, beaten
1 C sifted flour
2 tsp baking powder
½ tsp salt
Combine yams, butter, and egg. Sift together flour, baking powder, and salt, and blend into yam mixture. Drop dough by tablespoonfuls around edges of casserole. Bake about 45 minutes.