- 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
- 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.
Reviews for Ham and Chicken Casserole
"Cee-Jay I think this would freeze just fine."
"Does anyone know if this can be prepared in advance and frozen? Thanks We thought this to be quite tasty and a good contender for my next potluck."
"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!"
"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."
"I have made several times and each time EVERYONE asks for the recipe.. Great dish !!!"