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