1 pound boneless chicken breasts or tenders, cut into bite-size pieces *
12 ounces ham, cut into cubes
6 ounces Swiss cheese, shredded
Salt and pepper, to taste
8 ounces cream cheese, softened
1/2 cup heavy cream (see my comments and update below)
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
1/8 teaspoon dill
2 teaspoons chives
1 tablespoon fresh parsley, chopped
Put the chicken, ham and cheese in a greased 12x7" baking dish. Season with a little salt and pepper. In a medium bowl, blend the heavy cream into the cream cheese until smooth. Stir in the garlic, pepper, dill, chives and parsley. Pour over the meat and cheese and stir everything together. Bake at 350º for about 40 minutes until bubbly and the chicken is fully cooked. Let stand about 10 minutes before serving to allow some of the liquid to soak back into the sauce.
* Note that the chicken is added raw but you can substitute diced, cooked chicken and reduce the baking time to about 20-30 minutes.
UPDATE 1/19/13: You can give the sauce even more flavor by using mayonnaise instead of heavy cream. The batch that I made today was the best to date. I used a little over 3 pounds of chicken tenders, about 8 ounces of ham, 8 ounces of Swiss cheese and what was left in a bag of shredded mozzarella cheese (maybe 2 ounces). I didn't change the ingredient amounts in the sauce, I just used mayonnaise in place of the cream. I was also quite liberal with the seasonings. If you want to make this with 3 pounds of tenders, use a 9x13" baking dish.
Per 1/4 Recipe: 754 Calories; 55g Fat; 60g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs Per 1/6 Recipe: 503 Calories; 36g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs