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Wednesday, March 26, 2014

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

1 cup evaporated milk
3 oz cream cheese
1-1/2 tsp chicken bouillon or soup base
2 cups cooked ham, cubed
2 cups cooked chicken, cubed
1 cup mozzarella cheese, shredded
1 cup swiss cheese, shredded
1 cup cheese (either swiss or mozzarella), shredded
Cooked Rice

In a medium to large bowl, combine the evaporated milk to the cream cheese a bit at a time, mixing until fully incorporated (it can have small chunks.) Stir in the chicken bouillon or soup base, mix well. Add chicken, ham and first 2 cups of cheese to the milk mixture.
Pour into a 9x13 inch baking dish. Top with the remaining cup of cheese and bake at 350 Degrees for 30 minutes or until cheese is melted.
Let cool for at least 5 minutes. Serve over rice

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