Ham and Chicken Casserole


  • 1 cup chopped onions
  • 2 Tbsp. butter or margarine
  • 2 cups cubed fully cooked ham
  • 2 cups diced cooked chicken
  • 1 medium green pepper chopped, optional
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  • 1/4 cup chopped sweet red pepper, optional
  • 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


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

By Melanie from Minnesota


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