This is just a good old fashioned comfort food. I've always loved the taste of Chicken Cordon Bleu, I get aggravated at all the folding and hassle of it. So I though, "There has to be a better way . . ."
And you know what? There is!
With this, you can get all that nummy flavor with no hassle and if you need a fun potlock for something, you have that, too!
Granny Mae Wisdom--Just because you can doesn't mean you should.
You can also add peas or carrots to the recipe to get in a few more veggies for your diet.
Chicken Cordon Bleu Casserole
2 Cups Canned Chicken
1 Cup Cooked Ham (Diced)
1 Cup Swiss Cheese (Shredded)
1 Can Cream of Chicken With Herbs Soup
1/2 Cup Onions (optional)
1/2 Cup Milk
1/2 Cup sour cream
2 Tablespoons butter
Salt & Pepper to taste
Seasoned Bread Crumbs
Grated Parmesan Cheese
1. Heat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to the package's directions. I always add a Chicken Bouillon Cube and one teaspoon of salt to my noodles while they're cooking to punch up the taste.
3. While that cooks, mix together milk and soup.
4. Once the noodles are tender and drained, mix all ingredients, except the Parmesan Cheese and Bread Crumbs.
5. Place mixture in a casserole dish or iron skillet.
6. Cover the top with breadcrumbs.
7. Add a layer of Parmesan Cheese over the Bread Crumbs.
8. Place in oven and back for 35 minutes or until the top is golden brown.
9. Serve and enjoy.
10. Refrigerate leftovers.
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