This easy chicken casserole is made with all of the familiar flavors of the famous stuffed chicken "cordon bleu." Ham, Swiss cheese, and boneless chicken breasts are among the ingredients. The casserole is brought together with a condensed soup sauce — feel free to make 2 cups of basic white sauce with half chicken stock and half milk if you don't care to cook with condensed soups.
The origin of the "cordon bleu" dish -- meat wrapped around cheese -- is attributed to Switzerland, and the first mention of "chicken cordon bleu" in print was in 1967 in The New York Times.
Enjoy this tasty casserole with hot cooked rice or noodles and fresh sliced tomatoes or a vegetable salad.
- Heat the oven to 350. Butter a 2-quart baking dish.
- In a bowl, whisk together the egg and 1/2 cup milk.
- Dip chunks of chicken in egg mixture, then into bread crumbs, coating well.
- In a skillet or saute pan, heat the oil over medium heat. Brown the coated chicken chunks lightly on all sides.
- Place the chunks of chicken in the prepared baking dish. Add the cubes of Swiss cheese and small pieces of ham.
- In a medium bowl, combine the condensed cream of chicken soup with 1 cup of milk; mix well and pour over the chicken mixture.
- Bake the casserole for about 30 minutes, or until the chicken is tender and the casserole is bubbly.