Monday, August 2, 2010

Chicken Cordon Bleu Casserole

Jennifer S.

6 skinless/boneless chicken breasts or thighs
2 cans cream or mushroom soup
1 piece of ham for each piece of chicken (I usually used leftover, but you can use deli ham just as well.
6 pieces of Swiss cheese. I have used Monterrey Jack.
10-oz of milk
2 TBS Dijon mustard
Salt and pepper to taste

Combine soup, milk and mustard in 13x9 casserole dish and place chicken. Put a slice of ham on each piece and top with a slice of cheese. Bake uncovered at 350 degrees for 40-45 minutes. Serve with noodles, rice or potatoes and a veggie and wait for the compliments.

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