Good, more for me!

If you have read my blog for any length of time you know how I heart casseroles. Not only are they yummy, gooey, cheesy comfort food but they give me an excuse to use my collection of vintage pyrex (and an excuse to buy more.) Some snobby foodies turn their noses up at any recipe that has a can of soup in it. To them I say, "Good, more for me."

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
Olive oil

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.

Ready for the oven

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.