Ham and Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe has traveled to many parts of the country. That's because I've served it to guests from Washington to New Hampshire, and they always ask for the recipe before I leave! My grown children all have a copy, too-it never fails to get rave reviews. Ingredients:
1 cup chopped onion |
2 tablespoons butter |
2 cups cubed fully cooked ham |
2 cups diced cooked chicken |
1 medium green pepper, chopped |
1/2 cup chopped sweet red pepper |
1 cup pimiento-stuffed olives |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
8 ounces noodles, cooked and drained |
3 tablespoons shredded parmesan cheese |
Directions:
1. In a skillet, saute onion in butter until tender. In a large bowl, combine the ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles.
2. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly. Yield: 8 servings.
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