Cordon Bleu Casserole Supreme

• 1 (2 lb) package frozen hash brown potatoes, thawed
• 6 chicken breast halves
• 2 tablespoons oil (I used olive oil)
• 2 teaspoons essence of emeril southwest seasoning (or your favorite chicken seasoning(may be omitted)
• 1 (8 ounce) package cream cheese, thinly sliced
• 3/4 lb thinly sliced deli ham (we liked honey ham)
• 2 cups shredded swiss cheese
• 2 (10 ounce) boxes frozen chopped broccoli, thawed
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1/4 teaspoon pepper

1. Preheat oven to 350 degrees.
2. Slice chicken breasts into bite-sized strips and brown in oil.
3. If using seasoning, sprinkle chicken during cooking process.
4. Slicing is much easier if chicken is partially frozen (or partially thawed).
5. While chicken is cooking, spray a 10x15 pan and spread potatoes in the bottom.
6. Stack deli ham and slice into roughly 1-inch square pieces.
7. Layer browned chicken, sliced cream cheese, and ham over potatoes.
8. Sprinkle with 1 cup shredded Swiss cheese.
9. Top with broccoli.
10. Combine soup and pepper, then spoon over broccoli.
11. Top with remaining cheese.
12. Bake uncovered at 350 degrees for 1 hour or until bubbly.
13. Refrigerate any leftovers.

brown potatoes, chicken, oil, seasoning, cream cheese, deli ham, swiss cheese, broccoli, cream of chicken soup, pepper

Taken from www.food.com/recipe/cordon-bleu-casserole-supreme-32349 (may not work)