Friday, August 3, 2012

Chicken Cordon Bleu Casserole

2 lbs. chicken, cut up into strips, uncooked
1 1/2 10oz. cans of cream of chicken soup
1/2 cup sour cream
1 Tbsp. dried rosemary
2 teaspoons dried thyme
1 Tbsp. dried parsley
1 Tbsp. dried basil
2 Tbsp. olive oil
1 1/2 cups diced ham
1 1/2 cups shredded Swiss cheese
6-8 oz. of croutons

Heat oven to 375 degrees F.  In a 13x9 casserole dish drizzle the bottom with the olive oil.  Then sprinkle the parsley, rosemary and thyme in the bottom of the pan.  In a medium mixing bowl, mix the cream of chicken soup with the sour cream.  Lay the chicken so that it covers the bottom of the pan.  Sprinkle the chopped ham over the top.  Next, pour and spread the cream of chicken mixture over the ham and chicken. Evenly top with the croutons and sprinkle the cheese over the top.  Bake in the oven for about 25-30 minutes, uncovered.

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