Friday, March 20, 2009

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole by Pillsbury
1/2 c chicken broth
1/2 c sour cream
12 oz jar chicken gravy
5 oz (3 c) uncooked dumpling egg noodles
1 c frozen sweet peas
1/2 c diced cooked ham
1 t paprika
1/4 t pepper
4 4 oz boneless, skinless chk breast halves
1/2 t seasoned salt
4 1 oz slices Swiss cheese, halved

1. Heat oven to 375. In large bowl, combine broth through gravy; mix well with wire whisk. Stir in uncooked noodles through paprika, add 1/8 t pepper. Spoon into ungreased, shallow 2 quart casserole dish.
2. Place chicken over noodle mixture; sprinkle with seasoned salt and remaining pepper. Cover with foil.
3. Bake for 30 minutes.
4. Uncover; bake 20 minutes or until chicken is fork-tender and juices run clear , and noodles are tender and thoroughly heated.
5. Place 2 cheese slice halves over each breast. Bake an additional 5 minutes until cheese is melted. 4 servings

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