As much as I love long weekends it sure does throw a monkey wrench into the following day. My errand list was long plus a much needed grocery trip. There was a quick stop to drop off a resume for a secretarial position. Which by the way I'm hoping I don't get. It ended up in the office of a coal company. My hand had black smudges on it just from holding a pen. *ick* Dogs needed bathed and the whole house was crying for the vacuum. Thank God for casseroles. I assembled dinner in the early afternoon and had the kitchen cleaned up before the girls returned home from school.
Dinner was delish! I'm a fan of chicken and ham mixtures to begin with so I knew I would like tonight's meal. There is the matter of my finicky family who of lately have been down right rude with their comments. This recipe however was a winner. Whew! They are lucky for I was about to trade them in for a family with some taste. Just kidding.
1 package (6 oz) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 can (12 oz) evaporated milk
1 cup (4 oz) shredded Colby cheese
1/8 tsp pepper
1/4 cup grated Parmesan cheese
Preheat oven to 350 ⁰F. Cook rice mix according to package directions. Transfer to a greased 2 quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, Colby cheese and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered for 25-30 minutes or until bubbly.