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Tuesday, April 3, 2018

Chicken Cordon Bleu Casserole

3 small chicken breasts, cut in 1-inch cubes
1/2 cup milk ( I used 2%)
1 large egg
salt and pepper, to taste
2 cups panko bread crumbs
8 ounces deli ham, diced
4 ounces Swiss cheese, cubed
1 (10.75 oz.) can cream of chicken soup (or use my homemade version)
1 cup milk

Preheat oven to 350° F. Spray a 9x13 inch baking pan with non-stick spray.
In a large bowl, whisk together 1/2 cup milk and egg. Add cut chicken pieces to milk/egg mixture to coat.
Place panko bread crumbs on a large plate or shallow bowl. Season bread crumbs with salt and pepper. Transfer chicken using a slotted spoon over to bread crumbs. Fully coat chicken pieces in bread crumbs.
Place breaded chicken pieces in bottom of prepared baking dish. Top chicken evenly with ham and Swiss cheese. Whisk together chicken soup and milk. Pour mixture evenly over meat and cheese.
Cover pan with foil. Bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and let stand 5 minutes before serving.
Serve over cooked egg noodles or rice.

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