Chicken Cordon Bleu Casserole

• 6 slices sourdough bread, crusts removed
• 6 slices swiss cheese
• 6 slices provolone cheese
• 1/2 cup Dijon mustard
• 5 slices prosciutto, thin slices, julienned
• 1 1/2 boneless skinless chicken breasts, cooked and cut into strips
• 4 large eggs
• 2 cups half-and-half
• 1/2 cup sour cream
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 cups caesar-flavor croutons, crushed

1. Lightly grease a 13x9-inch baking dish.
2. Layer bread, Swiss cheese, and provolone in prepared baking dish.
3. Spread mustard over provolone cheese.
4. Sprinkle with prosciutto, and top with chicken strips.
5. In a medium bowl, whisk together eggs and half-and-half.
6. Whisk in sour cream, fresh herbs, salt and pepper.
7. Pour egg mixture over layered casserole.
8. Cover, and refrigerate for 2 hours.
9. Let sit at room temperature for 1 hour before baking.
10. Preheat oven to 350 degrees.
11. Cover with crushed croutons.
12. Bake for 45 minutes to 1 hour, or until hot and bubbly.

bread, swiss cheese, provolone cheese, dijon mustard, chicken breasts, eggs, sour cream, fresh parsley, fresh thyme, salt, ground black pepper, caesarflavor croutons

Taken from www.food.com/recipe/chicken-cordon-bleu-casserole-251564 (may not work)