Chicken Cordon Bleu Casserole |
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Prep Time: 12 Minutes Cook Time: 38 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Originally in the Good Housekeeping magazine. I made some adjustments to lower the sodium and calories a bit. Good recipe for a brunch, buffet, or family dinner. Ingredients:
1 lb baby red potato, cut into 1 inch pieces |
1 lb chicken tenders |
1 (12 ounce) bag broccoli florets, approx 3 3/4 cups |
1 (10 3/4 ounce) can low-sodium condensed cream of chicken soup |
8 ounces ham, cooked and cut 1/2 inch cubes, can use deli ham as a substitute |
3/4 cup swiss cheese, shredded |
1/2 cup skim milk |
2 teaspoons dried parsley |
1 garlic clove, finely chopped |
Directions:
1. Preheat oven to 350 degrees.
2. In large microwave safe bowl, place potatoes and 2 tablespooons of water. Cover the bowl, and microwave on high for 3 to 4 minutes or until potatoes are fork tender, stirring once.
3. Add chicken and all remaining ingredients to potatoes. Toss well.
4. Transfer mixture to 9x13 baking dish.
5. Bake uncovered for 50-55 minutes or until chicken no longer shows pink and cheese is bubbly.
6. NOTE: Spray casserole dish with cooking spray or foil line the casserole dish for easier clean up.____This can be assembled the night before and then cooked right before serving.
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