Tuesday, July 13, 2010

Chicken Cordon Bleu Casserole

I have seen many variations of chicken cordon bleu and chicken cordon bleu casseroles.  I wanted to try a different version so I added one I found online to this weeks menu.  I thought it was really good.  But then again, I doubled the amount of cheese the recipe called for and we all know, cheese makes everything good. 

I served this with roasted red potatoes and green beans.

Chicken Cordon Bleu Casserole
formerly RecipeZaar

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces of swiss cheese, cubed
8 ounces ham, diced
1 (10-3/4 ounce) can cream of chicken soup
1 cup milk

Dip chicken into egg and milk mixture, then toss with the breadcrumbs, coating well.  Brown in a little oil until golden.  Place chicken in a baking dish and add cheese and ham.  Mix soup with 1 cup of milk and pour over all.  Bake at 350 degrees for 30-35 minutes or until tender and bubbly.

*Variations - I added alot more cheese than the 8 ounces the recipe called for.  I also used turkey ham and added extra. 

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