IN THE POT | CHICKEN CORDON BLEU CASSEROLE

…dinner is served…

When I started making this dish I referred to it as the Cordon Blergh Casserole because the sight of the cream of chicken soup, sour cream and milk being mixed together reminded me of something I’d seen the morning after a big night out.  However, the minute I took the lid of the food processor and smelt the Salada, paprika, garlic salt and fresh parsley mixture my heart was won.

I actually made this dish (minus the crunchy topping) in the middle of the day (during nap time) and put it in the fridge until I was ready to bake it in time for dinner.  When I was ready to bake it I whipped up the crunchy topping, sprinkled it on and popped it all in the oven timed so it would be on the table for when HUBBY got home.  (Just like the perfect little housewife I’m nowhere near to being!)

I’ll be the first one to admit that it doesn’t look that appealing when served up, but oh my it tastes awesome. I was expecting it to be blergh and instead it was really yum. Totally going to be adding this to our set list.

…straight out of the oven…

Chicken Cordon Bleu Casserole

2 cups cooked rice

4 chicken skinless breasts

6 slices of Swiss Cheese

3 ham steaks

2 can Cream of Chicken Soup

½ cup milk

½ sour cream

10 Salada crackers

½ teaspoon paprika

¼ teaspoon garlic salt

½ teaspoon parsley

1. Cook the rice to your liking.  I used our rice cooker for this bit.

2. Cube the chicken breast and cook in non stick fry pan until done.

3. Spray your lasagne dish with non-stick spray and layer the cooked rice on the bottom of your lasagne dish.

4. Layer cooked chicken on top of rice.

5. Layer sliced Swiss cheese on top of cooked chicken.

6. Dice the ham steaks and layer these on top of the Swiss cheese.

7. Mix together the cream of chicken soup, sour cream and milk.  Pour over the top of the layers.

8. Using your food processor chop together the Salada, paprika, garlic salt and fresh parsley. Scatter over the top of the layers.

9. Bake in fan forced oven for 30 minutes at 160°C. (Bake till bubbling around the edges and the crunchy topping has gone golden brown.)

Serving suggestion: I served ours with a fresh garden salad.

Original Recipe: Organise & Decorate Everything