CHICKEN CORDON BLEU CASSEROLE

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Chicken Cordon Bleu Casserole image

I love this casserole. I also love the fact that it doesn't use any "cream of" soups. Plan in advance - the dish must be prepared and refrigerated for two hours and then sit at room temperature for 1 hour before baking. I got this wonderful recipe from Paula Deen's magazine.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

6 slices sourdough bread, crusts removed
6 slices swiss cheese
6 slices provolone cheese
1/2 cup Dijon mustard
5 slices prosciutto, thin slices, julienned
1 1/2 boneless skinless chicken breasts, cooked and cut into strips
4 large eggs
2 cups half-and-half
1/2 cup sour cream
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups caesar-flavor croutons, crushed

Steps:

  • Lightly grease a 13x9-inch baking dish.
  • Layer bread, Swiss cheese, and provolone in prepared baking dish.
  • Spread mustard over provolone cheese.
  • Sprinkle with prosciutto, and top with chicken strips.
  • In a medium bowl, whisk together eggs and half-and-half.
  • Whisk in sour cream, fresh herbs, salt and pepper.
  • Pour egg mixture over layered casserole.
  • Cover, and refrigerate for 2 hours.
  • Let sit at room temperature for 1 hour before baking.
  • Preheat oven to 350 degrees.
  • Cover with crushed croutons.
  • Bake for 45 minutes to 1 hour, or until hot and bubbly.

Nutrition Facts : Calories 623.3, Fat 34.8, SaturatedFat 19.6, Cholesterol 241.5, Sodium 1419.7, Carbohydrate 42, Fiber 2.8, Sugar 1.7, Protein 35.3

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