Chicken Cordon Bleu Casserole for Dinner.
I read several different recipe for this, they all looked good, but I wanted to do mine a little differently. What is different you ask.... 1)I am using crackers and panko for the crust 2)My crust is on the bottom as well as the top 3) the addition of cream of onion and celery.
4 chicken breast (ribbed meat best)
1 pack of ham
1 pack of sliced swiss
1 can cream of onion
1 can cream of celery
1 cup milk
1 cup chopped onion and pepper blend (frozen section)
1/4 cup parsley
2 cups chopped spinach
2 tbls sour cream
1 tbls Dijon
2 packs crackers
2 cups panko
1 stick melted butter
seasoning- salt, pepper, smoked paprika
Place the chicken in a pan, season it then sprinkle chopped veggie blend on top. Bake at 350 until completely cooked. Remove the bones from the cooked breast and cube the meat. RESERVE THE LIQUID FROM THE PAN
Slice cheese and ham into shreds and set aside.
Crush crackers and add the butter and panko, combine well.
In a large bowl combine, cream of celery, cream of onion, sour cream, dijon, milk, liquid from chicken, parsley, spinach and chicken.
Spray your baking dish with a nonstick spray. Add about 1/2 of the cracker mixture to the bottom of the dish and press firmly. Put 1/2 the chicken mixture on top of the cracker crust, then add 1/2 of the ham. Now add all the cheese evenly over the ham. Next add the remaining ham, then the remaining chicken mixture and lastly top the casserole with the remaining cracker crust.
Bake in the oven at 350 for about 30 min or until crust browns evenly. Let the casserole cool slightly before serving.