1 c. evaporated milk
3 oz. cream cheese
1-1/2 tsp chicken bouillon
2 c. cooked ham, cubed
2 c. cooked chicken, cubed
1 c. mozzarella cheese, shredded
1 c. swiss cheese, shredded
1 c. cheese (either swiss or mozzarella), shredded
rice
In a medium bowl, combine the milk and cream cheese until the cream cheese is broken into small chunks. Stir in the chicken bouillon, mix well. Add chicken, ham and first 2 cups of cheese to the milk mixture.
Pour into a 9x13 inch baking dish. Top with the remaining cup of cheese. Bake at 350 for 30 minutes or until cheese is melted.
Let cool at least 5 min. Serve over cooked rice.
"This has been a really popular meal at our home and friends houses." - Maggie Goebel
3 oz. cream cheese
1-1/2 tsp chicken bouillon
2 c. cooked ham, cubed
2 c. cooked chicken, cubed
1 c. mozzarella cheese, shredded
1 c. swiss cheese, shredded
1 c. cheese (either swiss or mozzarella), shredded
rice
In a medium bowl, combine the milk and cream cheese until the cream cheese is broken into small chunks. Stir in the chicken bouillon, mix well. Add chicken, ham and first 2 cups of cheese to the milk mixture.
Pour into a 9x13 inch baking dish. Top with the remaining cup of cheese. Bake at 350 for 30 minutes or until cheese is melted.
Let cool at least 5 min. Serve over cooked rice.
"This has been a really popular meal at our home and friends houses." - Maggie Goebel
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