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!