Sunday, October 30, 2011

Chicken Cordon Bleu Casserole

1 pkg (6oz) Stove Top Stuffing for Chicken
1 can (10.5oz) cream of chicken soup
1 tbsp Dijon mustard
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
3 cups small fresh broccoli florets
12 slices thin-sliced deli ham, chopped
8 slices Swiss cheese

1. Preheat oven to 375.

2. Prepare stuffing according to package directions.

3. Mix soup and mustard in a small bowl. Spray a 3qt casserole dish with cooking spray. Mix chicken, broccoli, ham and soup mixture in casserole dish, stirring well. Spread out into an even layer; top with cheese and then stuffing.

4. Cover with foil. Bake 30 minutes. Remove foil. Return to oven an additional 5-10 minutes, until heated through and stuffing just begins to brown.

Serves 6.

2 comments:

J-Dawg's Realm October 30, 2011 at 10:45 PM  

I think I am gonna try this when I get home, minus the "brock-a-ree" of course LOL :) If it tasted more like ice cream i would eat more of it!

~**Dawn**~ October 30, 2011 at 10:49 PM  

Watch your cooking time if you take out the broccoli, since you're decreasing the mass of the dish by about a third. You don't want dry overcooked chicken!

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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