Chicken Cordon Bleu Casserole
3 Boneless, Skinless Chicken Breasts, cut into 1" pieces
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Paprika
Salt and Pepper, to taste
8 Slices Deli-Style Ham, cut into 1" pieces
6-8 Slices Swiss Cheese
1 Can Cream of Chicken Soup
1/4 Cup Whole Milk
1 Tablespoon Fresh Italian Parsley, minced
1 Teaspoon Fresh Thyme, minced
1/4 Teaspoon Garlic Powder
1 Package Martin’s Potatobred Stuffing Cubes
6 Tablespoons Unsalted Butter, melted
Preheat oven to 350 degrees F. Spray 3 quart baking dish (13×9″) with non-stick cooking spray.
Layer chicken pieces into bottom of a baking dish. Sprinkle with dried thyme, paprika, salt and pepper. Top with ham slices.
Layer Swiss cheese slices on top of ham and chicken, to cover.
In a small mixing bowl, combine cream of chicken soup, milk, parsley, fresh thyme, garlic powder, salt, and pepper until smooth, thick, and creamy.
Spoon mixture over top of the cheese and spread to cover pan.
In a mixing bowl, combine Potatobred Stuffing with melted butter. Sprinkle over top of casserole, to cover baking dish.
Bake 45 minutes, until golden brown and bubbly.
Recipe adapted from: www.thechunkychef.com