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Chicken Cordon Bleu Casserole




Source of Recipe


Zaar


Recipe Introduction


I originally got the recipe from Zaar but have modified it to my own taste. This is a terrific dish. A restaurant quality meal to serve to your guests. I serve this with buttered parslied noodles and a medley of steamed cauliflower, broccoli and carrot coins.
Serves 7-8


List of Ingredients




4 boneless chicken breast halves (pounded or cut to even thickness and cut in half)
1 cup flour
1/2 teaspoon seasoned salt
1/2 teaspoon pepper

2 cups dry seasoned bread crumbs
1 teaspoon poultry seasoning
1 tablespoon grated Parmesan cheese
1/2 teaspoon garlic powder

2 eggs
2 teaspoons Dijon mustard

Oil for frying
Butter for frying

1/2 pound of shaved domestic ham
1/2 pound of shaved Swiss cheese

1 can condensed cream of chicken soup
1 cup milk
1/4 teaspoon garlic powder
1 teaspoon dry mustard
1/4 teaspoon white pepper

Recipe



Mix flour, seasoned salt and pepper in a bowl large enough to dredge chicken pieces.

In another bowl mix bread crumbs, poultry seasoning, Parmesan cheese and garlic powder.

In another bowl scramble eggs with mustard.

Dip chicken breasts in seasoned flour and then into egg mixture to cover, shaking off excess.
Then dip into bread crumb mixture to cover and set on plate until all chicken is coated.

Heat enough oil in bottom of skillet to cover bottom. Add about a tablespoon of butter to skillet with the oil.
When oil is hot enough, fry chicken on each side until the breading is set and light golden brown. (Chicken does not have to be cooked all the way). Drain on paper towels.

Preheat oven to 350°

Lay fried chicken breasts in a baking pan.
Bake uncovered for 15 minutes at 350°.

While chicken is in oven mix soup, milk, garlic powder, dry mustard and white pepper together until well blended.

After 15 minutes take chicken out of oven and top each piece with ham and top the ham with the cheese.
Spoon the milk/soup mixture sporadically around and on top of chicken.
Cover with non stick foil (Reynolds Release) and return to oven until hot and bubbly. (About 25 minutes).