Tonight's Sunday dinner. YUM.
Chicken Cordon Bleu Casserole
4 large chicken breasts
8 slices of deli ham
4 square slices of swiss cheese
small can of cream of chicken soup
3/4 a cup of half and half (or milk if you are healthy like Katie)
1 1/4 cups chicken broth
1/4 cup butter, melted
1/2 a package of Pepperidge Farm Herb Stuffing
Cut each chicken breast in half so there are 8 pieces. Place in baking dish. Top each piece with a slice of ham. Halve the slices of cheese so there are 8 pieces. Top each piece of chicken with a slice of cheese. Mix soup and half and half and pour over all. Mix broth, butter and stuffing and dump it on top. Bake, covered, at 350 for 40 minutes, then uncover and bake for 10 minutes more.
4 comments:
Looks delicious! Can't wait to try it. Now where are our other blog contributors????
amen, sista!
Your recipes have not failed me. Thank you. Thank you. I feel somewhat of a decent wife.... somewhat. I look forward to trying this.
Question: Is there such thing as a white pinto bean and if so where do I find it? Is it a northern bean?? The albino bean mstifies me.... as called for in the enchilada recipe??
I checked my pantry- and I have no white beans to reference. If I am not mistaken, I have used northern beans and that is just great. Next time I'm at the store I will double check for you. :) So glad you are enjoying the recipes- and you are a great wife. :)
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