I’m sure I tore it out of the magazine and kept it because I love Chicken Cordon Bleu. Or, at least, I used to. Many, many years ago this was my favorite dish at a wonderful ocean-side restaurant in California. Alas, the restaurant closed when the owners lost their lease. It was a sad day for many of us because the restaurant was usually filled with customers.
I’m looking forward to trying this casserole. Quick and easy works for me these days. How about for you?
Chicken Cordon Bleu Casserole
1 lb. baby red potatoes, cut into 1-inch chunks
1 lb. chicken-breast tenders
1 bag (12-oz.) broccoli florets
1 can (10 ¾-oz.) condensed cream of chicken soup
8 oz. cooked ham in 1 piece, cut into ½-inch chunks
1 cup shredded Swiss cheese
½ cup milk
2 tablespoons chopped fresh parsley leaves
1 garlic clove, finely chopped
Preheat oven to 350 degrees.
Meanwhile, in microwave-safe large bowl, place potatoes and 2 tablespoons 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 a 13-x-9-inch glass or ceramic baking dish. Bake casserole, uncovered, 5o to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.
Makes 6 main-dish servings, at 375 calories each.
