If you are anything like me you are always on the lookout for shortcuts in the kitchen. In college, I used to religiously watch Sandra Lee on the Food Network show “Semi-Homemade.” I loved that show! Did anyone else watch that? Her recipes seemed doable for the novice cook I was in my college days. Frankly, I’m still not a pro, though I do know my away around the kitchen much more so than I did back then. What I loved about Sandra’s cooking was that she uses some tips and tricks to make her recipes faster and with fewer ingredients. Ain’t nobody got time to make everything from scratch. Well, sometimes I do, but not on a school night. “From scratch” recipes are for weekends.
Speaking of school nights, my kids started back to school recently. Aren’t they cute? I just love first day of school pictures!
Coincidentally, I also started working full time at a new job the same week. I haven’t worked full time in 10 years so this is going to be a big adjustment for our family. One such adjustment is going to be with my meal-prep and weekday supper planning.
This is one of the recipes I have adapted to be semi-homemade. Plus, it can be pre-prepped and thrown in the oven in minutes. That’s my kind of week day supper! Pop it in the oven and help the kids with homework while it cooks. Meals like this are a life saver, I tell ya. In the words of Sandra Lee, “Keep it simple, keep it smart, keep it semi-homemade.” Couldn’t have said it better myself. ~Erin
- 5-6 cups (about 6 breasts) cooked and chopped boneless, skinless chicken breasts (I boiled them.)
- 2 cups (12 oz.) smoked or baked ham, chopped
- 1 (15 oz.) jar Classico Light Alfredo
- 3 T. Dijon mustard
- 12 slices (about 4.25 oz) Sargento Ultra Thin Swiss cheese
- 2 c. Progresso Garlic & Herb breadcrumbs, divided
- 1/3 c. shredded (not grated) parmesan cheese
- ½ tsp. garlic salt
- 2 T. Land o’ Lakes Light butter, melted
- Nonstick cooking spray
- Preheat the oven to 350°F.
- Spray a 9”x13” casserole dish with nonstick cooking spray, set aside.
- In a large bowl, mix the chopped cooked chicken and ham with the alfredo sauce and mustard; stir well.
- Pour half the mixture into the casserole dish; spread into an even layer.
- In a medium bowl, mix the bread crumbs with the garlic salt and melted butter; continue to work the butter into the crumbs until it resembles wet sand.
- Sprinkle a ½ cup of the breadcrumb mixture over the chicken/ham mixture.
- Top with the remaining chicken/ham mixture, a single layer of Swiss cheese slices, and the rest of the breadcrumbs.
- Spray the top of the breadcrumbs lightly with cooking spray to ensure even browning.
- Bake until bubbly and hot, about 40-45 minutes.
WW Freestyle Info.: This recipe makes 8 servings. Each serving is 9 points.