The word casserole brings visions of tuna mixed with cornflakes or chicken spaghetti. Ick! I understand that casseroles are easy and feed a lot, but who really likes them? Needless to say, no one in my family likes casseroles and I am no exception. So, this dish is not really a casserole-it is just a easier version of the classic French dish, Chicken Cordon Bleu, which takes much more time and effort than I have.
When I made this recipe today it literally took me 9 minutes to assemble and I was not rushing. It is just that easy and my family really does love it. Another side note is that I use cream of mushroom soup in this recipe. As you can expect, I am not a fan of condensed soups, double ick! But, by using a can of it in this recipe it cuts down on time and it does not taste like a canned sauce, I promise!
If you have kids going back to school and your evenings are turning into a barrage of carpools, homework, meetings, nagging, pleading… then this recipe is perfect for one of those nights. You can make this dish earlier in the day and pop it in the oven for 35 minutes and hot damn dinner is on the table. Serve it with a side salad or steamed green beans and you look like a superstar.
Chicken Cordon Bleu Casserole
Makes 4-6 Servings
4-6 boneless, skinless chicken breasts
1 Tablespoon butter
3 slices of ham (cut in half)
3 slices of Swiss cheese (cut in half)
1 package sliced mushrooms
1/4 teaspoon dried thyme
1 can cream of mushroom soup
3 Tablespoons dry Sherry
1 cup chicken flavored stuffing mix
Salt and Pepper
Preheat oven to 350Â°
Arrange chicken in a 9x13 baking dish coated with cooking spray.
Top chicken with ham and then cheese.
Melt butter in skillet and add mushrooms and salt/pepper to taste. Saute until tender-about 5 minutes.
In a large bowl, combine mushrooms, thyme, soup and Sherry. Pour over chicken.
Sprinkle stuffing mix over entire dish. Spray with cooking spray so the stuffing mix browns while cooking.
Bake 35 minutes or until no longer pink (depends on your oven and how thick the chicken is).
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