Sunday, May 29, 2011

Chicken Cordon Bleu Casserole

I got this recipe out of Good Housekeeping magazine several years ago. This is a great alternative for those who love chicken cordon blue but don't like all the work involved in making it. You could always add a breadcrumb topping to make it more authentic, but I like it as is.

Just don't cut your potatoes too big or they won't cook through. To be on the safe side, you can always place your potatoes in a microwave-safe bowl with 2 Tbsp. water. Cover the bowl with waxed paper and microwave on high for 3-4 minutes, stirring once. Then add them to the rest of the casserole mixture. But if you cut them small enough you can skip this step completely.

adapted from Good Housekeeping magazine

1 lb. baby red potatoes, cut into 1-inch chunks
1 lb. boneless, skinless chicken breast cut into 1-inch cubes
2 - 3 broccoli crowns, cut into florets
8 oz (1/2 lb.) cooked ham, cut into 1/2-inch cubes
2 cups shredded Swiss cheese
1 can (10.75 oz) cream of chicken soup
1/2 cup milk
1 Tbsp. dried parsley
1 garlic clove, minced
1/2 tsp. black pepper

Preheat oven to 350 degrees. In a large bowl, whisk together soup, milk, parsley, garlic, and pepper until smooth. Add potatoes, chicken, broccoli, ham, and cheese and stir to evenly coat. Pour mixture into a 9x13 baking dish. Bake, covered, for 50-55 minutes or until chicken is no longer pink and cheese begins to brown.

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