"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Cordon Bleu Casserole Recipe

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This recipe for Chicken Cordon Bleu Casserole, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Friday, September 28, 2007


1/2 cup milk
2 pounds skinless, boneless chicken breast halves - cut into chunks
1 cup plain dried bread crumbs
1 cup oil for frying
8 ounces Swiss cheese, cubed
8 ounces cubed ham
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk

Preheat oven to 350 degrees F (175 degrees C).

Beat egg and 1/2 cup milk together until combined.

Stir in the chicken chunks to coat, then drain, and coat with bread crumbs.

Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.

Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham.

Stir together the soup with 1 cup milk, pour over casserole.

Bake in preheated oven until golden brown and bubbly, about 30 minutes.




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