- 4 cups julienned fully cooked ham
- 2 tablespoons butter or margarine
- 2 celery ribs, thinly sliced
- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1/4 cup milk
- 2 teaspoons prepared mustard
- 1/4 teaspoon dill weed
- 1/2 cup sour cream
- Hot cooked rice
- In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender. Combine the soup, milk, mustard and dill; add to the ham mixture. bring to a boil; reduce heat. Stir in sour cream; heat through. Serve over rice.