July 11, 2010

CHICKEN CORDON BLEU


Printed from COOKS.COM


□   1/2 cup chicken broth
□   1/2 cup sour cream
□   1 (12 oz.) jar chicken gravy
□   5 oz. uncooked egg dumpling noodles
□   1 cup frozen sweet peas
□   1/2 cup diced cooked ham
□   1 tsp. paprika
□   1/4 tsp. pepper
□   4 (4 oz.) boneless, skinless chicken breasts halves
□   1/2 tsp. seasoned salt
□   4 slices of Swiss cheese, halved


Preheat oven to 375°F.In large bowl, combine broth, sour cream and gravy. Mix well with a wire whisk. Stir in uncooked noodles, peas, ham, paprika, and 1/8 tsp. of pepper. Spoon into ungreased shallow 2 qt. casserole. Place chicken over noodle mixture. Sprinkle with seasoned salt and remaining pepper. Cover with foil.
Bake uncovered at 375°F for 30 minutes. Uncover and bake for 20 minutes more or until chicken is tender and juice runs clear. Noodles should also be tender. Place 2 cheese slice halves over each chicken breast.
Bake an additional 5 minutes or until cheese is melted.

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