Wednesday, October 29, 2014

Chicken Cordon Bleu Casserole

Well, another casserole for the cold weather season, and is this one ever good! I used to make Chicken Cordon Bleu at a restaurant I cooked at, and this casserole version is just the hot diggety bomb! I did not change a thing in this recipe, which came from Six Sisters’ Stuff. It is perfect as is. And I will be making this many more times over the years.

So, let’s get cooking!

You’ll need to cook some chicken for this, and it called for breasts, but I didn’t have any at the time. I did, however, have 3 or 4 chicken leg quarters, so I used those instead. Use whichever you’d like. Cut the chicken into smallish pieces.

Cube the ham you’re using. I usually buy one of those 5 lb turkey hams at the store and have some of it sliced and use some for a recipe. It’s less expensive than buying sliced ham at the deli.

Make the box of stuffing mix according to the directions and set aside.

In a large mixing bowl, mix together the cream of chicken soup and the Dijon mustard.

Mix in the ham, chicken, and broccoli.

Spread in a greased 9 X 13” baking dish. Lay out the slices of Swiss cheese, cutting the 7th piece into strips to fill in the spaces.

Put the stuffing on top of all and spread out evenly to cover the top.

Bake at 350° for 35-40 minutes, making sure the broccoli is just tender. Serve and enjoy! ~TMMF

Chicken Cordon Bleu Casserole

1 box chicken stuffing mix
1 can cream of chicken soup
1 Tbl Dijon mustard
3-4 boneless skinless chicken breasts
3 c fresh broccoli florets
   (or 1 lb frozen)
2 c (chopped) ham
6-7 slices Swiss cheese

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