• 2 cups diced cooked chicken
  • 1 cup thinly sliced deli ham
  • 2 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • Mushroom Cream Sauce (Makes 1 cup):
  • 4 oz. canned mushrooms (You can also use fresh mushrooms)
  • 1 stalk celery, chopped
  • 2 tsp. chopped onion
  • 2 tablespoons butter
  • 3/4 cup chicken broth
  • 1/2 cup half and half
  • 1/4 cup water
  • Salt and pepper, to taste (1/4 tsp each)
  • 1/2 tsp Xanthan gum, optional (Convenient to use as it thickens the soup faster without needing to reduce the liquids)
  • Crunchy topping:
  • 1 cup pork rind crumbs (blitz them in a food processor)
  • 1 Tbsp. butter, melted


Prepare the mushroom cream sauce: Saute the mushrooms, celery, onion and butter until soft. Add the chicken broth, cream and water, then bring to a boil. As soon as it begins to boil, reduce heat to keep it at a simmer and cook until slightly thickened. If using the Xanthan gum to thicken, sprinkle it in as the soup is simmering in stir in quickly to incorporate. Set aside.

Prepare the chicken mixture: Mix the chicken, ham, cheddar and sour cream together in a mixing bowl.

Prepare the crunchy topping: Mix the pork rind crumbs and melted butter together. Set aside …

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