This is a large casserole pan that can feed quite a big group. Whenever we have my brother and his family over, I usually serve this dish with rice or potatoes and a steamed vegetable or salad. This way, it is pretty certain that everyone is going to get filled up and nobody will be stuck not getting a chance to try this most delicious casserole. You can double the recipe and use a bigger baking pan if you are serving a really big group. You can’t go wrong with this dish. It’s always a huge hit. Check out what they are saying about this recipe over at Group Recipes:
“This dish has all the flavor and taste of Chicken Cordon Bleu, but in a casserole.”
Get the traditional flavor of chicken cordon bleu in a simple casserole that you can toss together in just about an hour!
Ingredients
2 lbs skinless chicken breasts, cut into bite-size pieces
3/4 Cup panko bread Crumbs (Love panko, but you can use regular)
1/2 cup milk
1 egg
1/2 Tbs dry mustard
1/2 Tbs dill weed
8 ounces Kraft swiss cheese, cubed
12 ounces Hormel ham, cubed
1 (10 3/4 ounce) can Campbell’s cream of chicken soup
1/2 Cup Dasiy sour cream
3/4 cup milk
canola oil for browning
pepper to taste
Instructions
Dip chicken in egg and 1/2 C milk mixture, then toss with bread crumbs, coating well. (Use a slotted spoon, easy to coat the small pieces)
Brown in canola until golden brown.
Place chicken in a greased baking dish, toss cheese and ham over the cooked chicken.
Mix soup with 1 cup of milk, dry mustard, dill and sour cream. Pour over all.
Bake at 350 for 35 minutes, until bubbly.
No additional bread crumbs on top unless you like, as the chicken will already have the breading on it.
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Quick Tip: Use cooked chicken but add panko bread crumbs tothe top with melted butter. Yum!
Thanks again to Group Recipes for this affordably and simple recipe.