Created by Kchurchill5 on January 20, 2017
Step 1: Base ... Add the olive oil to a large non-stick saute pan; and, bring to medium heat. Add the onions, leeks, garlic, seasoning, salt, pepper; and cook 2-3 minutes, just to soften the vegetables, stirring often. Then, add the flour and stir to make a roux; and, cook a couple of minutes to get rid of that 'raw' flour taste. Add, the chicken broth/stock; and, whisk until creamy and smooth - like a gravy. Add the milk, dijon, (optional sherry wine), and re-season again, with salt and pepper to taste. Remember, the ham and cheese are both salty; so, I always go lighter on the salt. Bring to just under a boil; until the sauce has thickened; then, remove from the heat.
Step 2: Chicken, Ham and Rice ... Add the chicken, ham, rice, and 1 cup of the cheese cheese to the base mix; and, stir until combined.
Step 3: Bake ... You can use any size baking dish you want; I have a 10" oval dish which works perfect; but, use what you have. Make sure you either line it with parchment paper; or, you can use a non-stick spray, which is what I prefer.
Step 4: Add the creamy mixture to casserole dish; and top with the buttered breadcrumbs (mix the bread crumbs and butter together). Finish with the remaining 1/2 cup of cheese.
Step 5: Bake ... In a preheated oven on the middle shelf, 400 degrees, for 20-30 minutes; until golden brown and bubbly. Remember, everything is already cooked through.
Step 6: Serve and ENJOY! ... Finish with chopped parsley; and, the optional bacon bits. Now, the bacon is optional; but, I think it really offers a great taste to the dish. Serve a salad on the side. It isn't fancy, and nothing special; but, it is just good simple comfort food.