3 oz. elbow macaroni
1/3 cup rice
1 (14 oz.) can chicken broth
2 (10 oz.) cans cream of chicken soup
2 cans milk (use empty soup can)
2 cups chopped ham
2 onions, chopped
2 carrots, chopped
1 green pepper, chopped
1/4 cup (1/2 stick) butter
1 (15 oz.) can tomatoes
2 cups chopped, cooked chicken
2 tsp. salt
1/2 cup heavy cream

Cook macaroni and rice. Combine rice and macaroni with broth, soups and milk. Set aside.

In a large Dutch oven, sauté ham, onions, carrots and green pepper in butter. Add broth mixture. Simmer 10 minutes. Stir in tomatoes, chicken, and salt. Simmer 15 minutes. Blend in cream and heat but do not boil. This freezes well.

Makes 8 to 10 servings.