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Chicken Cordon Bleu Casserole Recipe

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This recipe for Chicken Cordon Bleu Casserole, by , is from The Dorey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Lemieux
Added: Thursday, November 6, 2008


Cup chicken broth
Cup sour cream
1 (12 oz jar of Chicken Gravy)
5 oz. (3 cups) uncooked egg noodles
1 Cup frozen peas
Cup diced cooked ham
1 Teaspoon paprika
Teaspoon pepper
4 boneless skinless chicken breast halves, each cut in half
Teaspoon seasoned salt
4 (1 oz) slices Swiss cheese folded in half
(Note: I doubled this and made it in a 9 x 13 cake pan)

Heat oven to 375 F. In large bowl, combine broth, sour cream and gravy; mix well with wire whisk. Stir in uncooked noodles, peas, ham, paprika and 1/8 teaspoon of the pepper. Spoon into un-greased shallow 2-quart casserole.

Place chicken over noodle mixture; sprinkle with seasoned salt and remaining 1/8 teaspoon pepper. Cover with foil.

Bake covered at 375 for 30 minutes.

Uncover casserole; bake 20 minutes or until chicken is fork-tender and juices run clear and noodles are tender and thoroughly heated.

Place slice of folded cheese over each chicken breast half. Bake an additional 5 minutes or until cheese is melted.




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