"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Cordon Bleu Casserole Recipe

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This recipe for Chicken Cordon Bleu Casserole, by , is from Friends of the Town of Ballston Community Library Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Perry Family, Friends of the Library
Added: Monday, August 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. baby red potatoes, cut into 1" chunks
1 lb. chicken-breast tenders
1 bag (12 oz.) broccoli florets
1 can (10 3/4 oz.) condensed cream of chicken soup
8 oz. ham, cut into 1/2" chunks
1 c. shredded Swiss cheese
1/2 c. milk
2 tbsp. chopped fresh parsley
1 garlic clove, finely chopped

Directions:
Directions:
Preheat oven to 350F. Meanwhile, in microwave-safe large bowl, place potatoes and 2 tbsp. water. Cover bowl with waxed paper and microwave on high 3 to 4 minutes or until potatoes are fork tender, stirring once. Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13 x 9 glass or ceramic baking dish.

Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.

 

 

 

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