Chicken Cordon Bleu Casserole

• 12 cup chicken broth
• 12 cup sour cream
• 1 (12 ounce) jar chicken gravy
• 3 cups uncooked dumpling egg noodles (5 oz.)
• 1 cup frozen sweet peas
• 12 cup diced cooked ham
• 1 teaspoon paprika
• 14 teaspoon pepper
• 4 (4 ounce) boneless skinless chicken breast halves
• 12 teaspoon seasoning salt
• 4 slices swiss cheese (1 oz. each)

1. Heat oven to 375.
2. In large bowl, combine broth, sour cream and gravy; mix well with wire whisk.
3. Stir in uncooked noodles, peas, ham, paprika and 1/8 teaspoons of the pepper.
4. Spoon into ungreased shallow 2-quart casserole.
5. Place chicken over noodle mixture; sprinkle with seasoned salt and remaining 1/8 teaspoons pepper.
6. Cover with foil.
7. Bake 30 minutes.
8. Uncover casserole; bake 20 minutes longer or until chicken is fork-tender and juices run clear, and noodles are tender and thoroughly heated.
9. Place 2 cheese slice halves over each chicken breast half.
10. Bake 5 minutes longer or until cheese is melted.

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

Taken from www.food.com/recipe/chicken-cordon-bleu-casserole-160313 (may not work)