Chicken & Ham Scalloped Potatoes

2 chicken breasts, cooked and cut into bite size pieces
1/2 lb. smoked deli sliced ham
4-5 med. potatoes, sliced (circles)
1 can Cheddar Cheese Soup
1/2 can water
1/2 cup shredded cheddar cheese
French fried onions

Preheat oven to 350 degrees.  Boil potatoes until tender.  Drain.  Pour into 2 qt. casserole dish sprayed with non-stick spray.  Evenly add ham.  Add chicken over ham.  Mix soup and water.  Pour over chicken.  Bake 20-25 minutes.  Top with shredded cheddar cheese and French fried onions.  Bank another 5 minutes or until cheese is melted.

Martha:  I love to find recipes for a dish and change it up to make an entirely different dish.  That's what I did with this dish.  It started out using pork chops but since we're working on a chicken cookbook I changed the meat to chicken.  I thought the ham would be a good addition so I added that.  The original used a can of French Onion Soup which I thought might not fit in with the chicken so that came out and the French fried onions became a topping.  I also added the shredded cheese.  I think I could have eaten the whole dish!  It's delicious. 

Lillian: Scalloped potatoes have been a staple in the American kitchen for decades. My mother's scalloped potatoes were simply scrumptious! I have made the "original" dish, made in the oven, and I have made them in the slow cooker. I even made some in a pan on top of the range. I have, however, never made it with chicken. Ham, yes, but not chicken. See what "thinking with your taste buds " can do for you?

Tip:  When I cook chicken I hate eating what cooks out so I've always boiled my chicken and then washed it to get all the cooked 'stuff' off.  When I boil I also pour the broth through a strainer lined with a paper towel.  This catches the 'stuff' and most of the fat.  I end up with clean chicken and clean broth which I can freeze if I don't use it within a day or two.