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1
Cook egg noddles al dente, drain and cool off to the side.
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2
Cook the chicken through if its not already done.
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3
Chop into small pieces and toss in a large bowl.
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4
Chop the ham into small pieces, I used deli sliced ham but pre-diced is great too.
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5
Toss into the same bowl.
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6
Chop the onion small and sautee with butter and garlic powder in a pan until heated through.
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7
Add diced celery and frozen peas and carrots, heat through.
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8
Meanwhile dice up the broccoli florets if fresh and if they are frozen just add them to the veggies, heat through - dont cook all the way or they'll get soggy.
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9
Take veggies off the heat and pour into the large bowl with chicken and ham.
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10
Stir.
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11
In the same veggie pan (no need to make extra dishes) pour in the Cream of Chicken Soup and Chedder Cheese soup, do not dilute soup.
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12
Now mix in the Half and Half and heat everything to just before boiling.
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13
Take off the heat and add soup to bowl with the veggies and meat.
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14
Stir and mix together well.
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15
Grease a large casserole dish.
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16
Preheat oven to 425.
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17
Take uncooked stuffing mix and sprinkle over the bottom of the casserole dish.
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18
Add a layer of cooked egg noodles and a layer of the cheesey chicken/veggie mix.
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19
Add a layer of cheese.
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20
Repeat with suffing, noodles, chicken/veggie mix and more cheese.
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21
On the top layer take crushed crunchy onions and sprinkle over the top with a final layer of cheese.
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22
Put the casserole in the oven for about 20-30 minutes.
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23
Remove and let cool.
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24
Serve to loved ones and watch it dissapear.
