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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This came from putting 3 or 4 recipes together. Who would have thought it could be this good. The family loved it. And it was all left-overs. I served this with a nice green salad. Hope you enjoy. Ingredients:
6 ounces egg noodles |
2 cups cooked chicken, diced |
2 cups cooked ham, diced |
2 tablespoons butter |
1 stalk celery, chopped |
2 carrots, diced |
1/2 cup onion, diced |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can cream of celery soup |
2 cups frozen peas, thawed |
3 ounces cream cheese, softened |
1/2-3/4 cup milk |
2 cups shredded swiss cheese |
Directions:
1. Preheat oven to 350°.
2. Spray a 2-quart oval casserole or a 9x13x2 pan.
3. Cook noodles according to package.
4. Drain and set aside.
5. Sauté onions, celery, and carrots 5 minutes over a low heat or until soft.
6. In a large bowl (I used the pot i cooked the noodles in) mix the soups, the cream cheese and the milk until smooth.
7. Add the chicken, ham, noodles and peas.
8. Mix well.
9. Stir in the swiss cheese.
10. Pour into the prepared pan you are using and bake covered for 35-45 minutes until warmed through and bubbly.
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