Looking For A Yummy Casserole? Try This Chicken Cordon Bleu Yumminess!
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Chicken Cordon Bleu is one of the meals that you just want to eat time and time again. I love how this classic dish was made into a casserole.
Check out what my pals over at Group Recipes had to say:
This dish has all the flavor and taste of Chicken Cordon Blue, but in a casserole. As you all can tell, I love One dish and make ahead wonders! Serve with cooked rice, fresh steamed green veggies and wonderful bread!
I served this meal to my family with steamed broccoli florets and applesauce. Everyone really liked it, which is a major accomplishment because it is rare that everyone in my household likes a meal at the same time.
Ingredients
2 lbs skinless chicken Tyson breasts, cut into bite-size pieces
3/4 Cup panko bread Crumbs (Love panko, but you can use regular)
1/2 cup TruMoo milk
1 Eggland’s Best egg
1/2 Tbs McCormick dry mustard
1/2 Tbs dill weed
8 ounces Kraft swiss cheese, cubed
12 ounces ham, cubed
1 (10 3/4 ounce) can Campbell’s cream of chicken soup (Healthy Request)
1/2 Cup Daisy sour cream
3/4 cup TruMoo milk
Wesson canola oil for browning
Pepper to taste
P.S You can make with cooked chicken, just add the panko bread crumbs to the top of the mixture , with melted butter!
P.S.S You can pump up the cheese, by adding Provolone…
Instructions
Dip chicken in egg and 1/2 C milk mixture, then toss with bread crumbs, coating well. (Use a slotted spoon, easy to coat the small pieces)
Brown in canola until golden brown.
Place chicken in a greased baking dish, toss cheese and ham over the cooked chicken.
Mix soup with 1 cup of milk, dry mustard, dill and sour cream. Pour over all.
Bake at 350 for 35 minutes, until bubbly.
No additional bread crumbs on top unless you like, as the chicken will already have the breading on it.
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Quick Tip: Serve this chicken cordon bleu casserole with breadsticks and steamed veggies.
Thank you to Group Recipes for this great recipe.