Wednesday, August 4, 2010
Chicken Cordon Bleu Casserole
6 Chicken Breasts, boneless skinless*
6 Ham Slices
6 Swiss Cheese Slices
1 (10.75 oz) can Cream of Chicken Soup
1 cup Sour Cream
½ cup White Wine or White Grape Juice
1 tsp Garlic Powder
1 tsp Parsley
1 tsp Pepper
Salt, to taste
1 (6oz) Dry Stuffing Mix (Chicken or Cornbread Flavor)
Preheat oven to 350 degrees.
Place chicken breasts in greased pan. Top with ham slices and then cheese slices. In a bowl, combine soup, sour cream, wine, garlic, parsley and salt and pepper. Mix well and pour mixture over chicken. Top with stuffing mix. Bake 30 min or until chicken is cooked through and juices run clear.
*I like to cook my chicken and diced (also dice the ham) it when making a big casserole. It is easier to serve and the casseroles serve more people than a per piece dish.