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
do your prep work before you get started cause after the sautee it does not take long and because there is milk involved you much watch the pot.
1. Sautee mushroom, onion, and green pepper in butter till tender
Into the pot to sautee
2. Stir in flour until blended
3. Slowly add milk and broth, bring to a boil, stir until thickened
Stiring to a boil and waiting for it to thicken
4. Add broccoli, 1/3 c. parm cheese, 1 c. swiss cheese, chicken, ham, salt, pepper, nutmeg, and pasta
Ready to add to baking pan
5. Add to 13×9 baking dish
Ready to pop into the oven tomorrow
You can pop it into the over 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.
And a very Yummy close up
This recipe has been tested in my kitchen and is great.
Filed under: Recipes | Comments Off on Tomorrow Night’s Dinner