Ham and Chicken Casserole Recipe
Ham and Chicken Casserole Recipe photo by Taste of Home

Ham and Chicken Casserole Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 8 servings

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

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.

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

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.

Reviews for Ham and Chicken Casserole

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 21, 2014

"Awesome! Tasty! The whole family really loved it! I made it in a 9x13, and didn't use the olives, and topped it with Panko Bread Crumbs. Yummy!"

MY REVIEW
Reviewed Apr. 14, 2014

"I used some roasted red bell peppers and frozen peas instead of the olives, and used cream of chicken rather than cream of mushroom soup. My family voted this a definite keeper. Think you could also stir in some grated carrots if you wanted."

MY REVIEW
Reviewed Oct. 17, 2012

"Really good, and easy to make. I added a few mushrooms, otherwise it was great just as it is. Love love love..."

MY REVIEW
Reviewed Oct. 22, 2009

"I have made several times and each time EVERYONE asks for the recipe.. Great dish !!!"

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