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Chicken-Ham Jambalaya


  • 2 cups cooked rice
  • 3/4 cup sliced ripe olives
  • 2 cups cooked ham, diced
  • 2 cups cooked chicken, diced
  • 1 green pepper, diced or 2-3 stalks celery
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  • 3 1/2 cups tomatoes
  • 1/2 cup butter
  • 1 bay leaf
  • 1/4 cup minced parsley
  • salt and pepper, to taste
  • 1 medium onion


Combine rice, olives, ham, and chicken; place in buttered baking dish. Saute' onion and green pepper or celery in butter until tender. Add tomatoes, bay leaf, parsley, and seasonings; simmer for 5 minutes. Remove bay leaf. Spoon evenly over mixture in baking dish. Top with buttered crumbs, if desired. Bake at 350 degrees F for about 45 minutes.

Note: All can be mixed together and simmer on top of the stove for about 30-45 minutes.

By Robin from Washington, IA


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