27 January 2012

Chicken Cordon Bleu Casserole

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.



8 comments :

  1. Thanks for linking up to Show Your Stuff, Your invited to come back this week:

    http://juliejewels1.blogspot.com/2012/01/show-your-stuff-8.html

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  2. This sounds like a great family meal. I am new to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

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  3. I adore Chicken Cordon Bleu, I for sure am going to have to try your recipe. Thanks for sharing with us at Link It Up Thursday.

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  4. This sounds wonderful, and so much faster than traditional Cordon-bleu. Definitely a keeper.

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  5. What a great recipe! It sounds delicious!

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  6. I used to make Cordon Bleu all the time and just got tired of pounding out the chicken and rolling it, etc. This looks like a great way to get the rich flavors without all of the fuss. Fantastic!

    Stopping by (a little late) from Thriving on Thursday. Thanks for sharing this!

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  7. What a great combination for this lovely casserole, Erin. I just love to have a casserole recipe like this and can't wait to make it. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

I'm sorry, but I've turned word verification on again. I hate trying to decipher the words just as much as anyone, but I'm getting way too much spam. I tried doing comment moderation as people suggested but the number or spam comments I had to sift through was ridiculous. I appreciate your comments and didn't want them to get lost among the spam. Hopefully, I can reduce the amount of spam and turn the word verification off soon.

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