Saturday, February 7, 2009

Chicken Cordon Bleu Casserole

A few weeks back I was in charge of the art center at preschool. As I was spreading out the newspapers, I ran across this recipe and gave it a try.

1 egg
1/2 cup milk
Bread crumbs (I used the italian bread crumbs that I buy in the can at costco)
2 lbs. skinless chicken breasts, cut into chuncks
8 oz. swiss cheese, cubed (I used shredded mozzarella since it's what I time I would use the swiss just to get a better taste)
8 oz. ham, diced
1 can (10 3/4 oz.) cream of mushroom soup
1 cup milk
Preheat oven to 350 degrees. In a bowl, whisk egg and 1/2 cup milk. Place bread crumbs in a shallow dish. Dip chicken in egg mixture, then in crumbs, coating well. Heat oil in skillet. Brown chicken until golden. Place chicken in a baking dish. Add Swiss cheese and ham. Mix mushroom soup with milk; mix well and pour over all. Bake about 30 minutes or until tender and bubbly.
JR LOVED this dish...which is a feat in itself! Dave & I were just okay with this dish...I was hoping for more flavor...that's while I'll use the swiss cheese next time since mozzarella just doesn't have much flavor when it's melted.


Megan said...

it sounds yummy. Will have to try it.

Lindsey said...

Jenn...See there are benefits to getting that art station at preschool. I am glad you mentioned using the swiss next time. I would have chosen not to use swiss except for your comments. Definitely going to give it a try.