Monday, October 4, 2010

Ham, Chicken and Cheese Casserole

This is so very yummy and is great to make after cooking a ham and a chicken during the week. Then use the left overs later in the week to make this. You will not be sorry!
Ham, Chicken and Cheese Casserole
3/4 pound mushrooms, sliced
1 large onion, chopped
1 green pepper, chopped
1/4 c. butter
1/2 c. all-purpose flour
1 2/3 c. milk
14 1/2 oz. chicken stock
16 oz frozen broccoli florets, thawed and drained
2/3 c. Parmesan cheese
1/2 tea. salt
1/2 tea. pepper
1/8 tea. nutmeg
package spiral noodles, I use the spinach and tomato ones, but use what you like
2 c. cubed cooked ham
2 c. cubed cooked chicken
2 c. swiss cheese


1. Sautee mushroom, onion, and green pepper in butter till tender
2. Stir in flour until blended
3. Slowly add milk and broth, bring to a boil, stir until thickened
4. Add broccoli, 1/3 c. parm cheese, 1 c. swiss cheese, chicken, ham, salt, pepper, nutmeg, and pasta
5. Add to 13×9 baking dish

You can pop it into the oven now at 350 for 20 minutes covered, then remove the cover and add the left over swiss and parm cheese and continue baking uncovered till cheese is melted.
You could also freeze it, just make sure to keep your extra cheese with it so that you have it when its time to bake it up.

This recipe has been tested in my kitchen and is great.

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