Monday, August 19, 2013

Chicken Cordon Bleu Casserole

YUMMM.  I love the flavor combination of ham, swiss and a little mustard.  Wrap it up in a piece of deep fried chicken, and most people would say it is heavenly.  Except for the calories, the effort of frying, and assembling the darn thing.  What can save the day?  Why, the casserole can.

I have seen my fair share of casseroles intended to mix the flavors of the Cordon Bleu, but they didn't quite do it justice. Or they introduced fiendish additives, like boxed stuffing to the party.  Not my style.  But this recipe rocks the palate!  It has the breaded chicken texture with the creamy sauce and melted ham and Swiss.  And it bakes in 30 minutes-- plenty of time to whip up a salad or mashed potatoes to go with it.  You could even double it, assemble,  then freeze half  before cooking!!!!

Chicken Cordon Bleu Casserole
2-3 chicken breasts, cut into chunks
1 egg
1/4 cup milk
2/3 cup bread crumbs
1 Tbsp oil
4 oz Swiss cheese, cubed
4 oz ham, cubed
1 Tbsp Dijon mustard
1 can condensed cream of chicken soup*
1 cup milk

Whisk together the egg and 1/2 cup milk. Dip chunks of chicken in egg mixture, then into bread crumbs, coating well. Brown in a little oil until golden.

Place chunks in a 9x13 baking dish, add cubes of Swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk and Dijon mustard; mix well and pour over all. Bake about 30 minutes at 350° or until tender and bubbly.

Not loving the junk in the condensed cream soup?  Check out this Cream Soup recipe. 
Can you believe I forgot to snap a picture of this baby !?!  Who Am I?!?

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