Chicken Cordon Bleu in a Pot

• 1 12 teaspoons rosemary, dried
• 1 teaspoon sage, dried
• 2 cups ham, cooked and cubed
• 2 cups swiss cheese, cubed
• 2 cups chicken, cooked and cubed
• 2 cups sour cream
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 (15 ounce) cans evaporated milk (or 3 cups milk)
• 12 cup celery, sliced
• 6 ounces croutons
• 1 loaf baguette (or French)
• 4 -6 stalks celery, cut into sticks

1. Set aside a small amount of ham and Swiss cheese for toppings.
2. In large pot, toast rosemary and sage over med heat.
3. When spices become fragrant, add most of ham, most of swiss, chicken, sour cream, can of soup, evaporated milk, and sliced celery.
4. Stir together in pot.
5. Bring to a soft boil.
6. Reduce heat to low, and simmer for 15 minutes.
7. Serve with reserved ham and swiss, as well as croutons sprinkled on top; bread and celery sticks as and side items.

rosemary, sage, ham, swiss cheese, chicken, sour cream, cream of chicken soup, milk, celery, croutons, baguette, stalks celery

Taken from www.food.com/recipe/chicken-cordon-bleu-in-a-pot-299506 (may not work)