While looking through my notebook, I ran across a recipe that I made oh, about 5 or so years ago. I remember making it. And I remember Sean loving it, which is a miracle considering it has a **shudder** vegetable in it. But I never made it again. I decided why not try it again.
I've never made real Chicken Cordon Bleu, and I honestly think I've only eaten it once or twice, so I can't truly compare this casserole to the real thing. I made some changes to the recipe that I found, and in the recipe I've posted below I've made a few tweaks that I think will make it better. It's not a light recipe by any means, but if your New Year's Resolution was to eat healthier, you could probably make some changes to make it healthier...
It was good, but I probably won't make it often. While D and I liked it, Sean and even Kade just picked at it. Oh well.
Random, but have I mentioned that school starts back today? I am SO ready. ;)
Chicken Cordon Bleu Casserole
1-1/4 boneless, skinless chicken breasts, cubed
2 Tbsp butter
1/2 cup sour cream
1 (10-3/4 oz) can cream of chicken soup
1/2 cup chicken broth
3/4 cup milk
1 cup frozen peas
4 oz ham, diced
8 oz grated Swiss cheese, divided
freshly ground black pepper, to taste
5 oz egg noodles, cooked and drained
Preheat oven to 350'F.
In a large skillet over medium heat, melt butter. Add chicken and cook until browned. Remove from heat.
In a large mixing bowl, whisk together sour cream, cream of chicken soup, chicken broth and milk. Stir in peas, ham, half of the Swiss cheese, black pepper, egg noodles and chicken.
Pour mixture into a greased 9x13 inch baking dish. Cover and bake for 30 minutes. Uncover, sprinkle top with remaining cheese and bake an additional 10-15 minutes, until bubbly and cheese is melted.