4 skinless, boneless chicken breast halves
3 boneless chicken breast halves
1 cup unsalted butter, melted
1 cup cubed, cooked ham
1 cup sifted all-purpose flour
1 cup milk
1/2 cup vegetable oil
1 cup chopped onion
1/2 cup butter, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2 ounce) can chicken broth
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can sliced mushrooms, drained
1/4 cup chopped celery
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a deep skillet. Cook over medium heat until no longer pink, about 5 minutes. Remove chicken from skillet, and place in a single layer in a large saucepan, loosely covered, on paper towels to keep from clumping.
Heat butter, and saute in a large skillet until golden brown. Reduce heat to medium, and add chicken. Reduce heat to medium low, and add ham and flour. Mix together, and cook until browned, about 3 minutes.
Add chicken and flour mixture, chicken broth, chicken broth, milk and cheese. Mix well. Season with mushrooms, celery and bell pepper. Transfer to a 1 1/2 quart casserole dish. Top with lettuce and cucumbers.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is no longer pink and lettuce is tender. Reduce heat to medium-low, and cook until lettuce is golden brown, about 15 minutes. Drain excess fat, and add peppers and mushrooms; season with salt and pepper to taste.