Ingredients
- 3 ounces dry elbow macaroni
- 3 ounces dry white rice (1/3 cup)
- 14 ounces chicken broth (1 can)
- 20 ounces cream of chicken soup (2 cans)
- 2 1/2 cups milk, (rinse out empty soup can)
- 16 ounces ham, diced (2 cups)
- 2 cups onions, chopped
- 2 carrots, chopped
- 1 cup green bell pepper, chopped
- 1/4 cup butter
- 15 ounces tomatoes (1 can)
- 16 ounces boneless skinless cooked chicken breast, chopped (2 cups )
- 1/2 teaspoon salt, to taste
- 4 ounces heavy cream (1/2 cup)
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How to Make
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Step 1: Cook macaroni and rice separately according to directions.
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Step 2: Combine cooked drained rice and macaroni with broth, soups and milk.
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Step 3: Set aside.
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Step 4: In a large Dutch oven, sauté ham, onions, carrots and green pepper in butter.
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Step 5: Cook until onions are translucent.
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Step 6: Add broth mixture.
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Step 7: Simmer for 10 minutes.
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Step 8: Stir in tomatoes, chicken, and salt to taste, start with 1/2 teaspoon you can add more.
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Step 9: Simmer 15 minutes.
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Step 10: Blend in cream and heat but do not boil. This freezes well.
We hope you enjoy this recipe!
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