Monday, April 15, 2013

Monday Recipe: Chicken Cordon Bleu Stuffing Casserole

     We've been trying to burn through some surplus ham for a few days now. This weekend I thought maybe I could make a chicken cordon bleu for dinner. Then I decided that was a lot like work. So naturally, I completely lost my mind and decided to completely wing a recipe loosely based on chicken cordon bleu. It turned out far better than I expected. It was a warm, tasty and satisfying meal. Truly, is there anything more definitive of the middle class than the humble casserole? This is super easy to make and the herbs really give it a nice pop of flavor.

Chicken Cordon Bleu Stuffing Casserole
Ingredients

  • 3 cooked chicken breasts, cut into 1" cubes
  • 2 cups cooked ham, diced
  • 1 cup grated Swiss cheese
  • 2 6-oz. boxes of Herb de Provence Stuffing Mix (if not available, you're going to need to add those herbs yourself)
  • 1 can low-sodium Cream of Mushroom soup
  • 2 cups chicken stock
  • 1 tablespoon melted margarine
Directions
  1. Preheat oven to 350F
  2. In a large mixing bowl, combine all ingredients and toss so everything is coated
  3. Pour into baking dish coated with non-stick cooking spray
  4. Bake for about 35-40 minutes depending on how crispy you like the top.
Good times!

2 comments:

  1. This sounds delicious!! Thanks for sharing with Simple Supper Tuesday.

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    Replies
    1. You're welcome. It's not particularly healthy, but boy is it good!

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