Chicken Cordon Bleu Casserole

• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1 (12 oz.) jar chicken gravy
• 5 oz. uncooked egg dumpling noodles
• 1 cup frozen sweet peas
• 1/2 cup diced cooked ham
• 1 tsp. paprika
• 1/4 tsp. pepper
• 4 (4 oz.) boneless, skinless chicken breasts halves
• 1/2 tsp. seasoned salt
• 4 slices of Swiss cheese, halved

1. Heat oven to 375.
2. In large bowl, combine broth, sour cream and gravy.
3. Mix well with a wire whisk.
4. Stir in uncooked noodles, peas, ham, paprika, and 1/8 tsp. of pepper.
5. Spoon into ungreased shallow 2 qt. casserole.
6. Place chicken over noodle mixture. Sprinkle with seasoned salt and remaining pepper.
7. Cover with foil. Bake uncovered at 375 for 30 minutes.
8. Uncover and bake for 20 minutes more or until chicken is tender and juice runs clear. Noodles should also be tender.
9. Place 2 cheese slice halves over each chicken breast.
10. Bake an additional 5 minutes or until cheese is melted.

chicken broth, sour cream, chicken gravy, noodles, frozen sweet peas, ham, paprika, pepper, chicken breasts halves, salt, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53995 (may not work)