Friday, November 22, 2013

Chicken Cordon Bleu Casserole

Recipe adapted from: Six Sisters Blog

1 (6 oz) pkg. chicken flavored low sodium stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I steamed mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Preparation: Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Notes & Tips:
The original recipe said to boil the chicken but I seasoned mine with garlic salt and pepper and steamed it. You could certainly use leftover chicken if you have it. Really any way you cook the chicken would be just fine. Also, I did not cover it while cooking so that the stuffing could get crispy. I served this with a chopped salad.

No comments: