Easy Tastebud Delights
02.26.08 Edition (February 26, 2008)
Easy Recipes
45 minutes+
Hi Everyone! I hope your Tuesday is going well.
Today's recipe is a great way to use up leftover chicken and ham. A friend of mine saw the recipe and liked it so much that she submitted it to Country 95.3, What's for Dinner contest over the weekend. Best of luck winning, Teresa! Enjoy!
Today's recipe is a great way to use up leftover chicken and ham. A friend of mine saw the recipe and liked it so much that she submitted it to Country 95.3, What's for Dinner contest over the weekend. Best of luck winning, Teresa! Enjoy!
Cordon Bleu Noodle Bake
2 tbsp. butter
1 chopped medium onion
1/2 cup chopped green pepper
1 can mushroom soup
1 cup sour cream
1 pkg. cooked, drained noodles
2 cups shredded Swiss cheese
2 cups cooked, diced chicken breast
2 cups cooked, cubed ham
Preheat oven to 350 degrees. Melt butter in 1 quart saucepan. Saute onions and green pepppers. Remove from heat and stir in soup and sour cream. Mix ham and chicken together and set aside.
In a buttered 2 quart casserole dish, layer pasta, then enough ham-chicken combination to cover bottom of casserole then top with half the soup mixture. Repeat layers ending with ham. Bake for 30-45 minutes.
2 tbsp. butter
1 chopped medium onion
1/2 cup chopped green pepper
1 can mushroom soup
1 cup sour cream
1 pkg. cooked, drained noodles
2 cups shredded Swiss cheese
2 cups cooked, diced chicken breast
2 cups cooked, cubed ham
Preheat oven to 350 degrees. Melt butter in 1 quart saucepan. Saute onions and green pepppers. Remove from heat and stir in soup and sour cream. Mix ham and chicken together and set aside.
In a buttered 2 quart casserole dish, layer pasta, then enough ham-chicken combination to cover bottom of casserole then top with half the soup mixture. Repeat layers ending with ham. Bake for 30-45 minutes.
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