Ham and Chicken Casserole Recipe

Ham and Chicken Casserole Recipe photo by Taste of Home

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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.

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Ham and Chicken Casserole Recipe

Prep: 25 min. Bake: 45 min.

Yield: 8 Servings

25 45 70

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

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.
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.

Nutritional Facts 1 serving (1-1/2 cups) equals 399 calories, 19 g fat (8 g saturated fat), 80 mg cholesterol, 1,639 mg sodium, 30 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Ham and Chicken Casserole in Country October/November 1994, p51