Chicken Cordon Bleu Casserole

Trying Something Different!

So, a couple years back I realized that my cooking had

become very narrow. Growing up in the Southwest,

I found that I was dependent upon, garlic, and onion, for

EVERY dish. Then it was on to cilantro, cumin, chili and

tomatoes…. I was in a cooking rut! So, in order to break

the pattern I chose something completely different…

There is nothing Southwest about Chicken Cordon Bleu

but it was more time consuming than I wanted to invest,

So, I decided that a casserole would be more reasonable.

I would achieve the same flavors but not all the work!

1 ham steak

2 breasts of chicken

2 cans of Cream of soup (I went with celery and chicken)

3/4 of a bag of croutons (I used Garlic butter)

*5-6slices of Processed Swiss

4-5 slices of your favorite deli Swiss

1 tsp of each:  ground mustard, sage, poultry seasoning,

and paprika. (all of these are to taste really)

(also you can see Chicken bouillon)

*Now, let me explain my choice in cheeses… The first time I made

this I found that the regular Swiss did not provide the creaminess

I was looking for So, I went back and added the processed cheese

for the smoothness and the Deli Swiss for the flavor!

In a mixing bowl, combine seasonings and soups.

Boil chicken: (since I always use boneless, skinless chicken breasts

I try to add back the chicken flavor by boiling my chicken in either

stock or water with good bouillon/ powdered the cube is a pain )

Cube Ham, Chicken and cheeses then add them to the bowl and

mix well.

Spread mixture into a 9x13 pan (since we only have 3 in our family

I place mine in two 8x8 pans. One for tonight and one for the freezer!)

Take or 3/4 bag of croutons and crush them (this is where the kids have fun!)

I use the croutons instead of your regular breadcrumb topping because

they hold up better and keep their crunch, which is going to make

for a more convincing Cordon Bleu!

Place in a 350 degree oven for about 25-30 minutes or until bubbly

and hot all the way through.

Because Swiss is such a rich flavor I usually serve it with a simple

salad on the side and with mashed potatoes because of the

gravy like sauce.  Forcing myself to cook with different flavors

gave us this Family Favorite we hope you ENJOY!

(p.s. to my disappointment and giggle I later found that this was

hardly an original idea there are other versions all over the net!) 

This dish was/or will be linked up to:

I Heart Naptime Just a girl Show and Tell Friday

the shabby creek cottage six sisters stuff

thriftydecorchick craft o maniac Skip to my lou

making the world cuter Gingersnapcrafts

sumossweetstuff day and age design Blissful and Domestic

Keeping it simple CRAFT tipjunkie sugarbeecrafts whipperberry

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