Cheesy Ham Poof

By cdrier

Ingredients

• 6 large eggs
• 1/2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 c. whole milk
• 1 c. (about 1/4 lb.)Drier's ham finely chopped
• 3 oz. (about 1/2 c.) cream cheese
• 2 c. (about 6 oz.) shredded long horn cheese
• 1 c. (8 oz.) cottage cheese
• 2 tbsp. unsalted butter plus more as needed
• 3 scallions, white and green parts chopped
• 1 tbsp. finely chopped fresh parsley
• 1/4 tsp. sweet paprika
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees F. Generously butter a 12 x 9 x 2-inch baking casserole. Place the chicken breasts in a large saucepan and cover with water. Bring to just below a boil, making sure the water never boils and is only shimmering at the most or else the chicken will be tough. Cook gently until the meat is white and firm, about 20 minutes in all. Remove the chicken breasts from the broth and cool. Once they are cool, carefully remove the meat from the bone and cut it into large chunks. In a saucepan, melt the butter over medium-high heat. Remove 2 tablespoons of melted butter and toss it with the bread crumbs in a small bowl. Set the breads crumbs aside. Cook the onion in the remaining butter, stirring, until translucent, about 3 minutes. Add the flour and stir to form a roux. Cook for 1 minute, then remove from the heat and slowly whisk in the milk. Season with salt and pepper. Return the saucepan to the heat and simmer over medium-low heat, stirring frequently, until the sauce thickens, about 12 minutes. Add the egg and cream and continue stirring continuously for another minute. Arrange the chicken in a layer over the baking casserole. Cover with the ham and then the cheese. Pour the sauce over the casserole. Sprinkle the reserved bread crumbs over the entire top of the casserole. Bake until golden brown on top, about 30 minutes.