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
2 lbs skinless chicken breasts, cut into bite-size chunks
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.