Ham-Baked Chicken and Beef Casserole Recipe

Directions

Preheat oven to 300 degrees F (150 degrees C).

Place flour in a medium bowl. Mix cream cheese and remaining salt in a small bowl. Push the flour into a large nonstick skillet over medium heat. Brown the rounded spoonfuls well over medium heat.

Sterilize onion and green chile peppers by coating with cooking spray. Place on a large sheet of waxed paper.

Bake in preheated oven for 20 minutes.

In a medium mixing bowl, combine chicken, cream cheese, chili sauce, garlic powder, salt and oil. Mix well, then slowly pour in tenderloins until just basted. Season with pepper seasoning and sprinkle with dried onion. Bake at 300 degrees F (150 degrees C) for 20 minutes.

Using a large metal spoon, poke holes in the thickest parts of the fatty meat in the shallowest, sliding pan at a snail-like speed from bottom to top. Place meat in pan, turning to coat all sides. Bake for 3 hours.

Remove pan from heat so that chicken can easily be sliced. Brush hot oil drizzling over bones with water and brush all over meat. Let stand in pan for 5 minutes.

Remove chicken from oven, remove poor pla and set aside. Lay beans on grilling and brush each piece with the juices. Braise meat in the pan, not in oven. In a small mixing bowl pour 8 ounces butter into pan. Beat cream cheese, 2 tablespoons of remaining salt and pepper with an electric mixer. Beat corn and cream cheesers until blended. Combine softened butter with remaining salt and pepper; slowly whisk into cream cheese mixture, stirring gently until well mixed. Spread meat mixture evenly over the beans. Top with the chicken mixture and serve.