Chicken Cordon Bleu Casserole

I can't say that I've learned too many cooking techniques or recipes from my baby brother.

Every now and again he pleasantly surprises me.

This one was a real treat!

When he told me he was making chicken cordon bleu I thought, "Greeeaaat… this is going to be interesting…" I mean, come one! Chicken cordon bleu???? I've made that before and it takes FOREVER and it's labor intensive, not to mention the sauce.

Don't get me wrong, my brother can cook, but he sometimes cooked like a bachelor. Improvisation played a huge role in his culinary creativity.

That was until he met Carrie. Overnight he turned into a great cook with an awesome intuitive streak.

So here it is:

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Chicken Cordon Bleu Casserole

6 boneless, skinless chicken breastes (pounded thin)

2 cans cream of chicken soup

1/2 lb. Shaved deli ham

9 slices Swiss cheese

1 box stuffing mix

1/2 stick butter melted

Preheat oven to 350. Grease 2 9×13 baking dishes.

Spread a can of the soup in the bottom of each dish. Place 3 of the breasts over the soup in each dish. Place two slices of ham on top of each chicken breast. Tear each piece of cheese in half and place 3 halves diagonally on top of each ham covered chicken breast.

In a separate bowl combine the stuffing mix and the melted butter. Stir until evenly coated. Spread evenly over the chicken making sure to use only half for each pan.

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This is what it should look like.

Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes to allow the topping to brown.


Side note: Tucker said, "Mommy, dis is a delisssious wecipe!" I'm pretty sure that means it passes the kid test.

Thanks, Jared!  Big fat kuddos to you!!!

Peace, love and bleu!


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