Muenster Cheese and Ham Casserole

Dinner, Main Dish


1 whole rotisserie chicken

6 slices (not super-thin) deli ham

6 slices Muenster cheese (not super-thin)

Condensed Cream of MushroomSoup  (you can leave the mushrooms out, if desired)

Cheese Crumb Topping:

1/2  cup grated Monterey Jack cheese (125 mL)

1/3  cup Gluten-Free Bake Mix OR almond flour/meal

2 tbsp butter, melted (30 mL)


Preheat the oven to 350°F (180°C).  Cut chicken up into bite-sized pieces.  Place in 9 x 13-inch (23 x 33 cm) glass or ceramic dish.  Cover with ham slices and then cheese slices.  Pour Condensed Cream of Mushroom Soup, page___ over all, making sure it gets to the chicken underneath.  Bake covered with foil 30 minutes.  Break up the Cheese Crumb Topping and sprinkle over casserole with.  Bake another 15 minutes, or until hot and bubbly.

Cheese Crumb Topping:  In small bowl, combine Monterey Jack cheese, Gluten-Free Bake Mix, OR almond flour/meal and melted butter.  Sprinkle in 9-inch (23 cm) glass pie dish.  Bake separately in oven until golden brown.  It will crisp up as it cools.


1 serving
405.6 calories
28.0 g protein
31.3 g fat
0.0 g fiber

2.0 g net carbs