Friday, April 25, 2008

Chicken Cordon Bleu Casserole

this is from Naomi

Chicken Cordon Bleu Casserole (serves 4)
1/2 c. chicken broth
1/2 c. sour cream
1 jar (12 oz) chicken gravy
3 cups uncooked dumpling egg noodles (5oz)
1 c. frozen sweet peas
1 c. diced cooked ham (canned ham works well)
1 tsp paprika
1/4 tsp pepper
4 boneless skinless chicken breast halves
1/2 tsp seasoned salt
4 slices (1oz ea) Swiss cheese, halved

1. Heat oven to 375 degrees. In large bowl, combine broth, sour cream, and gravy; mix well with wire whisk. Stir in uncooked noodles, peas, ham, paprika and 1/8 tsp. of the pepper. Spoon into ungreased shallow 2-quart casserole.

2. Place chicken over noodle mixture; sprinkle with seasoned salt and remaining 1/8 tsp. pepper. Cover w/ foil.

3. Bake 30 minutes. Uncover casserole; bake 20 minutes longer or until chicken is fork-tender and juices run clear, and noodles are thoroughly heated.

4. Place 2 cheese slice halves over each chicken breast half. Bake 5 minutes longer or until cheese is melted.

Cook's Note: You can substitute mozzarella for Swiss and mixed veggies for peas if you like. The ham is also optional (I usually leave it out).

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