Another dish born out of necessity. I was asked to take a meal over to a couple at church who recently had a baby. I figured I could make a casserole and split it between two pans so I'd have some for me and hubby as well. I thought it would be the perfect opportunity to make chicken and stuffing casserole so I could finally repost it with a picture. Sadly, as I went to put it together I discovered I was out of sour cream. That's bad news; sour cream is staple in our household. I had to think up something else. I have a recipe for easy chicken cordon bleu. It uses a lot of the same ingredients as the chicken and stuffing and a few more that I just happened to have sitting around. Seriously, I had Swiss cheese, but no sour cream? Go figure. I decided to make that, just in a casserole form instead. It turned out great.
Chicken Cordon Bleu Casserole
- 4 uncooked chicken breasts, chopped into 1 inch cubes
- 1 1/2 cups cubed ham (about 1/2 inch cubes)
- 1 can cream of chicken soup
- 1 tablespoon spicy brown mustard or Dijon mustard
- 1 cup shredded Swiss cheese
- 1 Box Chicken Stuffing Mix
Prepare stuffing according to package directions. Combine together chicken, ham, cream of chicken soup, mustard and Swiss cheese. Pour chicken mixture into a casserole dish. Top with prepared stuffing. Bake for 40-50 minutes until bubbly and chicken is cooked through.