Just imagine your kitchen filled with the irresistible aroma of savory chicken and ham—the ultimate comfort food duo! Whether you’re craving quick weeknight dinners, cozy weekend meals, or something special for gatherings, we’ve gathered 28 mouthwatering recipes to inspire your next culinary adventure. Get ready to explore delicious ideas that will have everyone asking for seconds. Let’s dive into these tasty creations!
Creamy Chicken and Ham Pasta Bake
Nothing beats a cozy pasta bake on a chilly day, and this creamy chicken and ham version is pure comfort food magic. You’ll love how the flavors meld together while it bakes—it’s the kind of meal that makes everyone gather around the table. Plus, it’s surprisingly simple to throw together, even on a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 12 oz penne pasta (I like penne for holding the sauce, but any short pasta works)
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup diced ham (I use leftover baked ham for extra flavor)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 small yellow onion, finely chopped
– 3 cloves garlic, minced (fresh garlic makes all the difference)
– 2 cups heavy cream (full-fat for that rich, creamy texture)
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese (I prefer freshly grated)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley (for garnish, adds a nice pop of color)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil over high heat, then add the penne pasta and cook for 8-10 minutes until al dente (it should still have a slight bite).
3. Drain the pasta and set it aside in a large mixing bowl.
4. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
5. Add the cubed chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until it turns golden brown and is no longer pink inside (tip: don’t overcrowd the pan to ensure even browning).
6. Transfer the cooked chicken to the bowl with the pasta.
7. In the same skillet, add the chopped onion and cook for 3-4 minutes over medium heat until softened and translucent.
8. Stir in the minced garlic and cook for 1 more minute until fragrant (tip: garlic burns quickly, so keep an eye on it).
9. Add the diced ham to the skillet and cook for 2 minutes to warm through.
10. Pour the heavy cream into the skillet, then add the dried oregano, salt, and black pepper, stirring to combine.
11. Bring the mixture to a gentle simmer over medium-low heat and cook for 3-4 minutes, stirring occasionally, until slightly thickened (tip: if it thickens too much, add a splash of milk).
12. Remove the skillet from heat and stir in the shredded mozzarella and grated Parmesan until the cheese melts into a smooth sauce.
13. Pour the sauce over the pasta and chicken in the bowl, tossing everything together until well coated.
14. Transfer the mixture to the prepared baking dish, spreading it out evenly.
15. Bake in the preheated oven for 20-25 minutes until the top is bubbly and lightly golden brown.
16. Remove from the oven and let it cool for 5 minutes before sprinkling with chopped fresh parsley.
What you get is a creamy, cheesy bake with tender chicken and savory ham that’s perfectly balanced—the pasta soaks up all that rich sauce without getting mushy. Serve it straight from the dish with a simple green salad on the side, or try topping it with extra Parmesan for an extra indulgent twist.
Savory Chicken and Ham Casserole
Let’s be real—some nights you just need a cozy, no-fuss dinner that feels like a hug. This savory chicken and ham casserole is exactly that: a comforting blend of tender chicken, smoky ham, and creamy sauce that bakes up bubbly and golden. It’s the kind of meal that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks (I like to pat them dry first for better browning)
– 8 oz cooked ham, diced into ½-inch pieces (I use leftover holiday ham when I have it!)
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced (fresh is best here for that punchy flavor)
– 2 cups low-sodium chicken broth
– 1 cup heavy cream, at room temperature to prevent curdling
– 1 cup shredded sharp cheddar cheese
– ½ cup grated Parmesan cheese
– 1 tsp dried thyme
– ½ tsp black pepper
– ¼ tsp salt (I go light since the ham adds saltiness)
– 1 cup panko breadcrumbs for that irresistible crunchy topping
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken chunks to the skillet in a single layer, cooking for 5-7 minutes until golden brown on all sides. Tip: Don’t overcrowd the pan—work in batches if needed for even browning.
4. Transfer the browned chicken to a plate and set aside.
5. In the same skillet, add the chopped onion and cook for 4-5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Pour in the low-sodium chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet.
8. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cook for 3 minutes.
9. Add the shredded sharp cheddar cheese, grated Parmesan cheese, dried thyme, black pepper, and salt, stirring until the cheeses melt and the sauce is smooth.
10. Return the browned chicken and diced ham to the skillet, stirring to coat everything in the sauce.
11. Pour the mixture into the prepared baking dish, spreading it evenly.
12. Sprinkle the panko breadcrumbs evenly over the top. Tip: For extra crunch, lightly spray the breadcrumbs with cooking oil before baking.
13. Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly around the edges and the topping is golden brown. Tip: Check at 25 minutes—if the top isn’t crispy enough, broil for 1-2 minutes, watching closely to avoid burning.
14. Remove from the oven and let it rest for 5 minutes before serving.
My favorite part? The creamy, cheesy sauce clings to every bite of chicken and ham, while that panko topping adds a satisfying crunch. Serve it over mashed potatoes or with a simple green salad to soak up all that deliciousness—it’s comfort food at its best.
Chicken and Ham Stuffed Bell Peppers
You know those cozy weeknight dinners that feel like a warm hug? These chicken and ham stuffed bell peppers are exactly that—comfort food at its finest, with a protein-packed filling that’s both savory and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers, any color you like—I often grab a mix for a vibrant plate
– 1 lb ground chicken, I find lean ground chicken works best here
– 1 cup diced ham, about ¼-inch pieces for a nice bite
– 1 cup cooked white rice, leftover rice from last night’s dinner is perfect
– 1 cup shredded cheddar cheese, divided (I always save a little extra for topping)
– ½ cup diced onion, yellow onion adds a sweet note
– 2 cloves garlic, minced—fresh garlic makes all the difference
– 1 tbsp olive oil, extra virgin olive oil is my go-to for sautéing
– 1 tsp dried oregano
– ½ tsp salt
– ¼ tsp black pepper
– 1 cup tomato sauce, a simple jarred sauce works great
Instructions
1. Preheat your oven to 375°F to get it ready for baking.
2. Slice the tops off the bell peppers and remove the seeds and membranes, then set them aside in a baking dish.
3. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add the diced onion to the skillet and cook until softened, stirring occasionally for 5-7 minutes.
5. Stir in the minced garlic and cook for 1 more minute until fragrant.
6. Add the ground chicken to the skillet, breaking it up with a spoon, and cook until no pink remains, about 8-10 minutes.
7. Mix in the diced ham, cooked rice, ¾ cup of the cheddar cheese, oregano, salt, and black pepper until well combined.
8. Spoon the filling evenly into the prepared bell peppers, packing it down lightly.
9. Pour the tomato sauce over the stuffed peppers, covering the tops.
10. Sprinkle the remaining ¼ cup of cheddar cheese over the peppers.
11. Cover the baking dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the cheese is bubbly and golden.
13. Let the peppers cool for 5 minutes before serving to set the filling.
Mmm, the peppers turn tender with a slight crunch, while the filling is hearty and cheesy. Serve them with a simple green salad for a complete meal, or get creative by drizzling with hot sauce for a spicy kick—they’re versatile enough for any occasion!
Crispy Chicken and Ham Fritters
Haven’t you ever wished you could turn leftover chicken and ham into something crispy and irresistible? These fritters are the perfect solution for a quick, satisfying snack or a fun dinner. They come together in a flash and are seriously addictive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour (I always sift mine first to avoid lumps)
– 1 tsp baking powder (this is the secret to a light, airy texture)
– 1/2 tsp salt
– 1/4 tsp black pepper (freshly ground makes a big difference)
– 1 large egg, at room temperature (it blends into the batter much easier)
– 1/2 cup whole milk
– 1 cup cooked chicken, shredded (rotisserie chicken works wonders here)
– 1/2 cup cooked ham, finely diced
– 2 tbsp fresh parsley, chopped (flat-leaf parsley has the best flavor, in my opinion)
– 1/2 cup vegetable oil for frying (I use a neutral oil like canola)
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until fully combined.
2. Crack the large egg into a separate small bowl and lightly beat it with a fork.
3. Pour the beaten egg and the whole milk into the dry ingredients.
4. Whisk the mixture just until a smooth batter forms, being careful not to overmix.
5. Fold the shredded cooked chicken, finely diced cooked ham, and chopped fresh parsley into the batter using a rubber spatula.
6. Let the batter rest for 10 minutes at room temperature; this allows the flour to hydrate for a better texture.
7. Pour the vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch.
8. Heat the oil over medium heat until it reaches 350°F on a deep-fry thermometer.
9. Use a 1/4-cup measuring cup to scoop portions of the batter.
10. Carefully drop each scoop of batter into the hot oil, working in batches to avoid crowding the pan.
11. Fry the fritters for 3 to 4 minutes, then flip them using tongs.
12. Continue frying for another 3 to 4 minutes until they are golden brown and crispy on all sides.
13. Transfer the cooked fritters to a wire rack set over a baking sheet to drain; this keeps them crisp instead of soggy.
14. Repeat the frying process with the remaining batter, allowing the oil to return to 350°F between batches.
Really, the magic is in that golden, crunchy exterior giving way to the savory, tender chicken and ham inside. They’re fantastic dipped in a quick honey mustard or served over a simple green salad for a complete meal. Trust me, you’ll want to make a double batch because they disappear fast!
Chicken and Ham Quiche Lorraine
Kicking off a cozy weekend brunch or a simple weeknight dinner, this Chicken and Ham Quiche Lorraine is a total crowd-pleaser. You’ll love how the savory fillings meld with that creamy custard in a flaky crust—it’s comfort food at its finest. Let’s get baking!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust, thawed if frozen (I always keep one in the freezer for quick meals)
– 1 cup cooked chicken, shredded (leftover rotisserie chicken works perfectly here)
– 1/2 cup diced ham (I prefer a smoky black forest ham for extra flavor)
– 1 cup shredded Gruyère cheese (it melts so smoothly!)
– 4 large eggs, at room temperature for better blending
– 1 cup heavy cream (full-fat gives the richest texture)
– 1/2 tsp salt
– 1/4 tsp black pepper, freshly ground
– 1/4 tsp ground nutmeg (a pinch really elevates the custard)
– 1 tbsp unsalted butter, for greasing
Instructions
1. Preheat your oven to 375°F (190°C).
2. Grease a 9-inch pie dish with 1 tbsp unsalted butter to prevent sticking.
3. Press 1 store-bought pie crust into the greased dish, trimming any excess edges.
4. In a medium bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg until smooth.
5. Evenly spread 1 cup cooked chicken and 1/2 cup diced ham over the bottom of the crust.
6. Sprinkle 1 cup shredded Gruyère cheese over the chicken and ham.
7. Pour the egg mixture slowly over the fillings in the crust.
8. Bake the quiche in the preheated oven for 45 minutes, or until the center is set and the top is golden brown.
9. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Mmm, that first bite reveals a creamy, velvety custard packed with savory chicken and ham, all nestled in a buttery, flaky crust. Serve it warm with a crisp green salad for a balanced meal, or slice it cold for an easy grab-and-go lunch—it’s delicious either way!
Smoky Chicken and Ham Risotto
Let’s be real—some nights you want something cozy and comforting without spending hours in the kitchen. This smoky chicken and ham risotto is that perfect weeknight hero, delivering rich flavor with minimal fuss. You’ll love how the smokiness from the ham and paprika wraps around the creamy rice, making every bite feel like a warm hug.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity kick)
– 1 small yellow onion, finely diced (I like it sweet, not sharp)
– 2 cloves garlic, minced (fresh is best—skip the jarred stuff)
– 1 cup Arborio rice (don’t sub it; this short-grain rice is key for creaminess)
– 4 cups chicken broth, warmed (I keep it simmering on a back burner)
– 1 teaspoon smoked paprika (this adds that deep, smoky vibe)
– 1 cup cooked chicken, shredded (leftover rotisserie chicken works great)
– 1/2 cup diced ham (I go for a thick-cut, smoky variety)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 2 tablespoons unsalted butter (room temp blends in smoothly)
– Salt and black pepper (to season as you go)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add 1 small finely diced yellow onion and cook for 4–5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute, just until fragrant—be careful not to let it burn.
4. Add 1 cup Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the grains look slightly golden.
5. Sprinkle in 1 teaspoon smoked paprika and stir to coat the rice evenly for about 30 seconds.
6. Pour in 1/2 cup of the warmed chicken broth and stir continuously until the liquid is fully absorbed, which takes 2–3 minutes.
7. Continue adding the remaining chicken broth, 1/2 cup at a time, stirring after each addition until absorbed before adding more; this process should take 20–25 minutes total.
8. Once the rice is tender but still has a slight bite (al dente), fold in 1 cup shredded chicken and 1/2 cup diced ham, heating them through for 2 minutes.
9. Remove the pot from the heat and stir in 1/2 cup grated Parmesan cheese and 2 tablespoons unsalted butter until melted and creamy.
10. Season with salt and black pepper to your liking, tasting as you adjust.
My favorite part? The risotto comes out luxuriously creamy with a subtle smoky kick from the ham and paprika. Try topping it with extra Parmesan and a sprinkle of fresh parsley for a pop of color—it’s hearty enough to stand alone but pairs beautifully with a simple green salad.
Chicken, Ham, and Cheese Croissants
Wondering what to make for your next brunch or easy dinner? These chicken, ham, and cheese croissants are your answer. They’re flaky, savory, and come together with minimal fuss—perfect for when you want something impressive without the stress.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (8 count) refrigerated crescent roll dough (I like the seamless sheets if you can find them—less leaking!)
– 1 cup cooked chicken, shredded (rotisserie chicken works great here for flavor and ease)
– 1 cup diced ham (I prefer a thick-cut, smoky ham for extra depth)
– 1 cup shredded cheddar cheese (sharp cheddar is my go-to for that tangy kick)
– 1 large egg, at room temperature (this helps it brush on smoothly for a golden finish)
– 1 tbsp water
– 2 tbsp Dijon mustard (optional, but adds a nice zing if you’re into it)
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the crescent dough on a clean surface—if using sheets, cut into 8 triangles; if pre-cut, separate them.
3. Spread about ½ tsp of Dijon mustard on each triangle, if using, for extra flavor.
4. In a medium bowl, combine the shredded chicken, diced ham, and shredded cheddar cheese.
5. Spoon about 2-3 tbsp of the chicken-ham-cheese mixture onto the wider end of each dough triangle.
6. Roll each triangle from the wide end to the point, tucking in the sides as you go to prevent filling from spilling out.
7. Place the rolled croissants seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
8. In a small bowl, whisk the egg and water together until smooth to make an egg wash.
9. Brush the egg wash lightly over the top of each croissant for a shiny, golden-brown crust.
10. Bake in the preheated oven for 18-20 minutes, or until the croissants are puffed and deep golden brown.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Enjoy these warm from the oven—they’re flaky on the outside with a gooey, savory filling inside. Try serving them with a simple side salad for a complete meal, or pack them up for a tasty lunch on the go.
Garlic Butter Chicken and Ham Skewers
Crisp evenings call for something easy yet impressive, and these garlic butter chicken and ham skewers are just that. You get juicy chicken, savory ham, and that irresistible garlic butter sauce all in one bite—perfect for weeknights or casual gatherings. They’re simple to throw together but taste like you put in way more effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (I like to pat them dry first for better browning)
– 8 oz cooked ham, cut into 1-inch cubes (deli ham works great here)
– 1/4 cup unsalted butter, melted (I always use unsalted to control the salt)
– 3 cloves garlic, minced (fresh is key for that punchy flavor)
– 1 tbsp fresh lemon juice (about half a lemon, squeezed right in)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes (this prevents burning)
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent them from burning on the grill.
2. Preheat your grill or grill pan to medium-high heat, about 400°F.
3. Cut 1.5 lbs of chicken breasts into 1-inch cubes and pat them dry with paper towels.
4. Cut 8 oz of cooked ham into 1-inch cubes.
5. In a small bowl, combine 1/4 cup melted butter, 3 minced garlic cloves, 1 tbsp lemon juice, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper to make the garlic butter sauce.
6. Thread the chicken and ham cubes alternately onto the soaked skewers, leaving a small space between pieces for even cooking.
7. Brush the skewers generously with half of the garlic butter sauce.
8. Place the skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until the chicken is cooked through and reaches an internal temperature of 165°F.
9. Brush the skewers with the remaining garlic butter sauce immediately after removing them from the grill.
10. Let the skewers rest for 3 minutes before serving to allow the juices to redistribute.
The skewers come out tender and smoky with a rich, buttery garlic glaze that clings to every bite. Serve them over a bed of rice or with a crisp salad to soak up the extra sauce—they’re so good, you might want to double the batch!
Chicken and Ham Alfredo Pizza
Haven’t you had those nights where you just want something comforting but don’t want to spend hours in the kitchen? This Chicken and Ham Alfredo Pizza is your answer—it combines creamy Alfredo sauce with savory meats for a delicious twist on pizza night that comes together surprisingly fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pre-made pizza dough (I grab mine from the refrigerated section—it saves so much time)
– 1 cup Alfredo sauce (store-bought works great, but homemade is extra special)
– 1 cup cooked chicken breast, shredded (leftover rotisserie chicken is perfect here)
– 1/2 cup diced ham (I like using thick-cut ham for more texture)
– 1 cup shredded mozzarella cheese (freshly shredded melts better than pre-shredded)
– 1/4 cup grated Parmesan cheese (the real stuff makes a difference)
– 1 tbsp olive oil (extra virgin is my go-to for a light drizzle)
– 1 tsp dried oregano (it adds that classic pizza flavor)
– Fresh parsley for garnish (optional, but it brightens everything up)
Instructions
1. Preheat your oven to 425°F—this ensures a crispy crust.
2. Roll out the pizza dough on a lightly floured surface to about a 12-inch circle.
3. Transfer the dough to a pizza pan or baking sheet lined with parchment paper.
4. Brush the dough lightly with olive oil to prevent sogginess from the sauce.
5. Spread the Alfredo sauce evenly over the dough, leaving a 1-inch border for the crust.
6. Sprinkle the shredded mozzarella cheese over the sauce in an even layer.
7. Top with the shredded chicken and diced ham, distributing them uniformly.
8. Sprinkle the grated Parmesan cheese and dried oregano over the toppings.
9. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
10. Remove from the oven and let it cool for 5 minutes—this helps the cheese set so it doesn’t slide off.
11. Garnish with fresh parsley if desired, then slice and serve immediately.
Prepare for a pizza that’s creamy, savory, and totally satisfying. The Alfredo sauce keeps it rich without being heavy, while the chicken and ham add a hearty touch—perfect for slicing into wedges or serving as a fun appetizer at gatherings.
Spicy Chicken and Ham Stir-Fry
Feeling like you need a quick, satisfying dinner that packs a punch? This spicy chicken and ham stir-fry is your answer—it’s a one-pan wonder that comes together faster than takeout and hits all the right savory, spicy notes. Perfect for a busy weeknight when you’re craving something hearty but don’t want to fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (I find thighs stay juicier than breasts in a stir-fry)
– 1 cup diced ham, about ¼-inch cubes (I love using leftover baked ham for extra flavor)
– 2 tbsp vegetable oil, for high-heat cooking
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, sliced into strips
– 2 cloves garlic, minced (fresh is best here for that aromatic kick)
– 1 tbsp fresh ginger, grated (keep the peel on while grating—it’s easier and adds a subtle zest)
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp red pepper flakes (adjust if you’re sensitive to heat—this gives a nice slow burn)
– 2 green onions, sliced, for garnish
– Cooked white rice, for serving (about 4 cups cooked)
Instructions
1. Pat the chicken pieces dry with paper towels—this helps them brown nicely instead of steaming.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the chicken to the skillet in a single layer and cook without stirring for 4–5 minutes, until browned on one side.
4. Flip the chicken and cook for another 3–4 minutes until fully cooked through (internal temperature should reach 165°F).
5. Transfer the chicken to a plate and set aside.
6. Add the remaining 1 tbsp oil to the same skillet over medium-high heat.
7. Add the onion and bell pepper, stirring frequently, and cook for 4–5 minutes until softened and slightly charred at the edges.
8. Stir in the garlic and ginger and cook for 30 seconds until fragrant—be careful not to burn them.
9. Add the diced ham and cook for 2 minutes, just to warm it through and let it pick up the pan flavors.
10. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red pepper flakes until smooth.
11. Pour the sauce into the skillet and bring to a simmer over medium heat, stirring to coat everything.
12. Return the cooked chicken to the skillet and toss with the sauce and vegetables for 1–2 minutes until heated through.
13. Remove from heat and sprinkle with sliced green onions.
14. Serve immediately over cooked white rice.
Dig into this stir-fry for a delightful mix of textures—tender chicken, salty ham, and crisp-tender veggies all coated in a sticky, spicy-sweet glaze. It’s fantastic straight from the pan, but try wrapping spoonfuls in lettuce cups for a low-carb twist or topping it with a fried egg for extra richness.
Chicken and Ham Baked Potatoes
Venturing into cozy comfort food territory? These chicken and ham baked potatoes are your new best friend—they’re hearty, satisfying, and perfect for a lazy weeknight dinner. You’ll love how the flavors meld together in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 4 large russet potatoes (scrubbed clean, I like them with the skin on for extra texture)
– 1 tablespoon extra virgin olive oil (my go‑to for roasting)
– 1 teaspoon kosher salt
– ½ teaspoon black pepper (freshly ground if you have it)
– 1 cup cooked chicken breast, shredded (leftover rotisserie chicken works great here)
– 1 cup diced ham (I prefer a smoky variety for depth)
– 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
– ½ cup sour cream
– 2 tablespoons unsalted butter, softened (room temp blends in smoothly)
– 2 green onions, thinly sliced (for a fresh pop of color)
Instructions
1. Preheat your oven to 400°F.
2. Prick each potato all over with a fork—this lets steam escape so they don’t burst.
3. Rub the potatoes with olive oil, then sprinkle evenly with salt and pepper.
4. Place the potatoes directly on the oven rack and bake for 50–60 minutes, until they’re tender when pierced with a fork.
5. Let the potatoes cool for 5 minutes so you can handle them safely.
6. Slice each potato open lengthwise and scoop out most of the flesh into a medium bowl, leaving a ¼‑inch border to keep the skins intact.
7. Add the shredded chicken, diced ham, cheddar cheese, sour cream, and softened butter to the bowl with the potato flesh.
8. Mix everything together until well combined and creamy.
9. Spoon the filling back into the potato skins, mounding it slightly.
10. Return the stuffed potatoes to the oven and bake for another 10 minutes, just until the cheese is melted and bubbly.
11. Remove from the oven and top with sliced green onions.
Just out of the oven, these potatoes are wonderfully creamy inside with a crispy skin that holds up beautifully. The smoky ham and tender chicken pair perfectly with the sharp cheddar—try serving them with a simple side salad for a complete meal that’s sure to please everyone.
Cheesy Chicken and Ham Sliders
Visions of game day or a cozy family dinner? These cheesy chicken and ham sliders are your answer—they’re melty, savory, and ridiculously easy to throw together. You’ll love how the flavors come together in every bite.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (12 count) Hawaiian sweet rolls, split in half horizontally—I love how their sweetness balances the savory fillings.
– 1 lb cooked shredded chicken, from a rotisserie chicken to save time.
– 8 oz thinly sliced deli ham, I prefer Black Forest ham for its smoky flavor.
– 8 slices provolone cheese, or use Swiss if you like a nuttier taste.
– ½ cup (1 stick) unsalted butter, melted—salted works too, but I find unsalted lets you control the seasoning better.
– 1 tbsp Dijon mustard, my secret for a tangy kick.
– 1 tsp Worcestershire sauce, for that umami depth.
– 1 tsp garlic powder, because everything’s better with garlic.
– ½ tsp onion powder, it adds a subtle sweetness without chunks.
– ½ tsp dried parsley, for a pop of color and freshness.
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking dish with parchment paper for easy cleanup.
2. Place the bottom halves of the Hawaiian rolls in the prepared dish in a single layer.
3. Layer the shredded chicken evenly over the rolls, using a fork to spread it out—tip: shred the chicken while it’s warm for easier handling.
4. Top the chicken with the sliced ham, arranging it to cover the chicken completely.
5. Place the provolone cheese slices over the ham, overlapping slightly if needed.
6. Put the top halves of the rolls on the cheese layer, pressing down gently.
7. In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and dried parsley until smooth.
8. Brush the butter mixture generously over the tops of the rolls, using all of it—tip: a pastry brush works best to get into the crevices.
9. Cover the dish tightly with aluminum foil and bake at 350°F for 15 minutes to let the flavors meld and the cheese melt.
10. Remove the foil and bake uncovered for another 5 minutes, or until the tops are golden brown and crispy—tip: keep an eye on it to avoid burning.
11. Let the sliders cool in the dish for 5 minutes before slicing into individual portions with a sharp knife.
Ridiculously good, right? These sliders are soft and pillowy with a buttery, crispy top, and the gooey cheese ties everything together. Serve them warm with pickles on the side for a tangy crunch, or pack them up for a picnic—they’re a crowd-pleaser every time.
Conclusion
These 28 delicious chicken and ham recipes offer endless inspiration for easy, satisfying meals. Whether you’re craving a cozy casserole, a quick skillet dinner, or a show-stopping holiday dish, there’s something here for every home cook. We’d love to hear which recipes become your new favorites—leave a comment below and share your top picks on Pinterest to spread the culinary joy!
