Chicken Cordon Bleu Casserole
A wonderful gal at our cribbage tournament today told me about this recipe!! A big thank you to her!! It’s delicious!!! It’s supposed to have cubed ham in it, but I used crumbed bacon instead. Easy to make, very good meal! Yum yum yum…
Ingredients
Chicken Tenders
Sweet Onion, green pepper, garlic cloves
Cubed ham or crumbled bacon
Swiss cheese, I used 16 slices. Can grate cheese too.
One can Cream of Chicken Soup
One soup can of milk
1/4 flour and butter for rue
3-4 tablespoons dijon mustard
Cheyenne pepper to taste
salt and ground pepper
Instructions
1
Saute stripes of onions, green pepper and whole garlic cut in half in oil and butter. Remove from pan, add chicken tenders, cook until browned. I use a spatula to break them into bite size pieces. Add back onions, green pepper and garlic. Add salt and pepper.
2
In a bowl combine cream of chicken soup, one soup can of milk, cheyenne pepper, 3-4 tablespoons of dijon mustard. Mix well. Salt and Pepper.
3
In CI frying pan add 2-4 tablespoons butter and about 1/4 cup flour, mix. Add soup mixture slowly, heat on low until it starts to thicken up. Add salt and pepper. When it's thickened, pour back into bowl.
4
Add some melted butter to the bits of cream mixture left in bottom of 12" CI skillet. Layer the chicken and veggie mixture. Add a layer of swiss cheese (you can also add monetary jack, I didn't have any, and personally just like swiss)
5
Add another layer of chicken mixture, another layer of cheese, cover with cream mixture.
6
Add last layer of swiss cheese.
7
Melt about 1/4 cup butter, add enough penko crumbs to make a crumble.
8
Bake at 350 for 30 minutes. I put the broiler on high for a few minutes to make sure it's nice and brown.
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Love Flips
