4 cups cubed cooked chicken
3 cups cubed fully cooked ham
4 ounces shredded cheddar cheese
1 cup chopped onion
1/4 cup butter
1/3 cup all purpose flour
2 cups light cream
1 teaspoon dill weed
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
Topping:
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
In a large bowl, combine chicken, ham and cheese; set aside. In a saucepan, saute onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon into a greased 13 X 9 X 2 baking dish. Toss bread crumbs, butter and dill; stir in cheese. Sprinkle over the casserole. Bake uncovered, at 350F for 30 minutes or until heated through. Serves 8 to 10.
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