Chicken and Ham Tetrazzini

• 6 chicken legs
• 1 cup cooked ham, chopped (I use leftovers from baked cottage roll ham)
• 2 tablespoons oil
• 1 onion, chopped
• garlic, to taste (I use garlic powder approximately 1/2 tsp)
• salt and pepper
• 1 can condensed cream of mushroom soup
• 12 cup homogonized milk
• 1 tablespoon fresh parsley or 1 teaspoon dried parsley
• 14 cup spaghetti noodles
• 14 cup wagon wheel macaroni (only because it's a fav. at our house!)
• 12 cup parmesan cheese
• vegetables, of your choice ie,french style green beans,carrot slices,etc. (optional)

1. Heat the oil in a saucepan.
2. Add onions and garlic.
3. Saute till golden brown.
4. Add chicken and ham and vegetables.
5. Add mushroom soup and milk.
6. Add parsley, salt and pepper.
7. Stir, cover and cook till chicken is done.
8. You may need to add more milk or water if it gets too thick.
9. In a seperate pot, cook pasta using the minimum time requirements.
10. Drain.
11. Preheat oven to 400F.
12. Spray a casserole dish with Pam or non-stick vegetable spray.
13. Put pasta down.
14. Lay chicken and ham on top.
15. Sprinkle with half the cheese.
16. Pour the sauce over it.
17. Sprinkle remaining cheese on top.
18. Bake covered for 20 min.

chicken, ham, oil, onion, garlic, salt, condensed cream, homogonized milk, parsley, noodles, wagon wheel macaroni, parmesan cheese, vegetables

Taken from www.food.com/recipe/chicken-and-ham-tetrazzini-85761 (may not work)