This recipe for a Chicken Cordon Bleu Casserole is a little twist on the classic Chicken Cordon Bleu that I adapted from a soft Pillsbury book a number of years ago…. I made only minor changes to the original recipe.
It’s very easy and something the whole family will enjoy. It is absolutely delicious!
Serve this with a salad and you have dinner done!
Chicken Cordon Bleu Casserole Recipe:
All you need:
1 cup chicken broth
1 cup sour cream
2 (12 oz.) jars chicken gravy
8 oz. package Muellers uncooked egg noodles (extra wide kind)
1 ½ cup frozen carrots and peas
1 cup diced cooked ham
1 small can mushrooms or fresh sliced mushrooms
1 ½ teaspoon paprika
¼ teaspoon pepper
4 (4 oz.) boneless skinless chicken breast halves
½ teaspoon seasoned salt
4 (1 oz.) slices of Swiss cheese, halved
All you need to do:
Preheat oven to 375 degrees.
In a large bowl, combine broth, sour cream and gravy. Mix well using a wire whisk.
Stir in uncooked noodles, carrots and peas, ham, paprika and 1/8 teaspoon pepper.
Pour the casserole into an ungreased 13x9 baking dish.
Place chicken breast halves over the noodle mixture.
Sprinkle with salt and remaining pepper.
Cover with foil and bake for 30 minutes.
Remove the foil and continue baking for another 20 minutes or until chicken is fork tender and juices run clear and noodles are tender.
Place 2 cheese slice halves on each breast half.
Bake for an additional 5 minutes or until cheese is melted.
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