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.

Chicken Parmesan Casserole/Bake

2 Tbsp. Olive Oil
2 Cloves of Garlic, crushed or2 tsp. of garlic powder
Hot red pepper flakes, to taste
4-6 boneless chicken breasts, halved
2 cups of marinara sauce
1/4 c. chopped fresh basil or 1 Tbsp. dry basil
1 c. of shredded mozzarella
1/2 c. of shredded Parmesan
1 6 oz. pkg. of garlic croutons

Heat oven to 350 degrees F.
In a 13x9 baking dish, drizzle the olive oil in the bottom of the pan, add the garlic and pepper flakes.  Mix it up a bit and spread it around.  Then lay the halved chicken breasts so that they are spread out evenly in the pan.  Cover the chicken with the marinara sauce.  Sprinkle the basil all over the chicken.  Then cover the chicken with about 2/3 of the cheeses.  Sprinkle the entire bag of croutons evenly over the chicken.  Then sprinkle the rest of the cheeses on top of the croutons.  Bake uncovered in the oven for about 35 minutes.