Today, April 4 is National Cordon Bleu Day so you know I had to celebrate because I also heart wacky holidays.
Shelly's Chicken Cordon Bleu Casserole
2 skinless, boneless Chicken Breasts, cut in 1" pieces
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, diced
4 slices Ham, diced (I used Boar's Head)
1/2 teaspoon dried Thyme
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 can - 10.5 oz. Cream of Chicken Soup
1/2 cup Sour Cream
2 Tablespoons Dijon-style mustard (I use Grey Poupon)
1/2 cup Swiss Cheese, shredded
1 cup cooked Broccoli, chopped
1/2 cup Peas, frozen defrosted
Cook chicken till golden in a little oil set aside. Saute onions till golden. Add garlic cook 1 minute more. Add ham and saute for 3 minutes. Add seasonings. Add soup, sour cream and mustard, stir all together. Stir in cheese. Add chicken, broccoli and peas and stir to coat.
Pour into a pyrex casserole dish. Bake at 350 for 30-35 minutes till bubbly and golden.
More Eggface Casseroles:
Shelly's Mexican Lasagna
Shelly's Summer Squash Casserole
Shelly's Poppy Seed Chicken Casserole
Shelly's Cheesy Chicken & Veggie Bake
Shelly's Double Dip Chicken Casserole
Shelly's Chicken Dijon Casserole
Use the Eggface Search Feature
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Just type in keyword: Casserole.