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|Chicken Cordon Bleu Casserole
This de-constructed chicken cordon bleu goes together in a jiffy–and tastes like the real deal!
The casserole de-constructs the original dish and there’s no pounding, stuffing or rolling.
To make the meal complete, I used some fresh broccoli. I used fresh mainly because I had some florets in the crisper and the fresh is cooked in approximately the same time it takes the casserole to cook, so the broccoli doesn’t have that “overcooked” taste.
|Garnished with edible pea sprouts
Frozen can be used in a pinch, but you might end up with a sauce that’s too thin because of the water in the frozen broccoli. The sauce is a thinnish sauce anyway, but if you don’t mind, then it’s OK to substitute frozen veggies. No matter what the sauce’s consistency, it still tastes good!
|Quick and easy
I garnished this casserole with pea sprouts–totally edible and delicious to boot. Adds a nice earthy flavor in the mix.
Chicken Cordon Bleu Casserole
- 1 lb boneless skinless chicken breast cut in bite-sized pieces
- 3 cups fresh broccoli florets
- 6 slices deli ham cut up
- 1 10.75 oz can cream of chicken soup
- 1 tbs dijon mustard
- 6 slices Swiss cheese
- 2 1/2 cups poultry stuffing like Pepperidge Farm
- 3/4 cup water
- 1/4 cup 1/2 stick butter
- Preheat oven to 375 degrees F. Lightly grease a 11 x 7-inch baking dish.
- In a saucepan, boil the 3/4 cup water; add the butter and let it melt. Stir in the stuffing mix. Toss to coat with the butter/water mixture. Set aside.
- In a large bowl, combine soup and dijon mustard. Add the broccoli, chicken and ham. Stir to coat with soup mixture.
- Turn into prepared baking dish. Lay cheese across the top, then cover with the stuffing mix.
- Bake for 35-40 minutes, or until heated through. Let stand 5-10 minutes before serving
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