1 cup whole pimiento-stuffed green olives, optional
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 tsp. salt and 1 tsp. pepper
8 oz. noodles cooked and drained
3 tsp. shredded Parmesan cheese
Directions
In a skillet, saute onion in butter until tender. In a large bowl, combine 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 degrees F for 45 minutes or until bubbly. Yield: 8 servings
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