Monday, March 11, 2013

Chicken Cordon Bleu Casserole

I have had several requests to get this one up. It turned out SO delicious!!! Great use for leftover chicken and stuffing or make it all up fresh.

2-4 cups cooked and shredded chicken
approx 1/2 lb thin sliced ham, torn up slightly
4 oz  swiss cheese, shredded or torn
1 TB olive oil
1 clove garlic, minced
2 TB yellow onion, minced
2 TB white wine(sub chicken broth if you like)
1 can cream of chicken soup(link for homemade)
1 cup sour cream
2 oz cream cheese
1 TB parsley
salt and pepper to taste
2-4 cups stuffing *

* If you are not using leftover you can use your favorite recipe, regular bread stuffing, corn bread stuffing, GF bread stuffing or even a boxed mix if you like. For this one I went very basic and used THIS one with gluten free bread.  I just reduced the final addition of liquid by half and used it somewhat "dry" and I didn't bake it first. It is a pretty plain jane when it comes to stuffing, but it was very tasty used here.

Preheat oven to 350

Grease a 9 x 13 pan and layer the chicken, then layer the ham, then sprinkle the cheese.

In a sauce pan heat oil over medium heat, add garlic and onion and cook until tender and fragrant.

Add wine, chicken soup, sour cream and cream cheese, cook stirring gently until well combined. Add parsley, salt and pepper and remove from heat.

Pour mixture over the casserole

Top with stuffing.

Bake in preheated oven for 30 minutes until bubbly and the stuffing is well browned.

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