Ham & Broccoli Pot Pie.

We had this earlier in the week, and were actually stunned at how delicious it is. It is now in the regular dinner rotation.

Ham & Broccoli Pot Pie

1 pound frozen broccoli florets, chopped
15 oz. can whole kernel corn (use lowest sodium possible, as this dish can get salty quickly from the ham)
1 can cream of mushroom soup (low sodium)
1 pound ham steak, cubed
1 eight oz. bag shredded cheddar or Colby-Jack
4 oz. sour cream
1/2 tsp. black pepper
1/2 tsp. dried mustard
1/2 package refrigerated pie crust

Spread broccoli in the bottom of a lightly greased pie plate. Combine corn with next six ingredients and spoon over the broccoli. Cover with plastic wrap and microwave on high for 3-4 minutes, until heated. Place piecrust over mixture, fold edges under, and crimp. Cut slits in the top and bake at 425 for 15 minutes, until crust is golden.

Chicken & Wild Rice Casserole.

This is pretty much the perfect version of this classic comfort food. We had it for dinner last night. And I've just had it again for breakfast!

Chicken & Wild Rice Casserole

4-5 chicken breasts (or 1 whole chicken), cooked & chopped
Two 6 oz. boxes long grain wild rice, prepared to package directions
1 onion, finely chopped
2-3 celery sticks, finely chopped
1 1/4 cups water or chicken stock
1 cup mayo
1 can cream of celery soup
2 cups shredded cheddar
1 can water chestnuts, drained (optional - I hate them!)
1 bag frozen broccoli, steamed & finely chopped
1 bag frozen chopped spinach

Combine prepared rice & chicken. Saute onion & celery in butter and/or olive oil for several minutes, then add to rice mixture. Stir in water, mayo, soup, cheddar, water chestnuts, spinach, & broccoli. Pour into a 9X13 pan and bake at 350 degrees for about 30 minutes, or until bubbly.