Chicken cordon blu casserole

New photo 7/31/2024

served with a side salad.

A few added adjustments as noted..**

You can half this recipe if you are making this for two servings and use an 8” x 8” baking dish.

 In my recipe I used a 9” x 13” baking dish.  Basically guessed at amounts to our liking.

It’s a winner! Hubby had seconds!

Note:  white cheddar cheese made this casserole a WINNER!!!

 8 oz cooked chicken cubed

8 ounces deli ham, cubed

8 oz. UnCooked wide egg noodles) cooked au’dente) and drained **

8 ounces Swiss cheese, cubed(I used white cheddar) and only used 4 oz.)**

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup)( I used regular cream of chicken soup)**

• 1/2 cup 2% milk (I used whole milk)**

• 1/2 cup light sour cream) I used regular sour cream)**

  Topping:

• 2 tablespoons butter

• 1/3 cup seasoned bread crumbs( I used regular panko breadcrumbs)

• 1/4 cup grated Parmesan cheese

Preheat oven to 350°.  Light grease 9x13 in. Baking dish.

Place cooked noodles in greased baking dish. Top noodles with cooked chicken and ham . (Note I used rotisserie chicken and deli Tavern  ham).**

Mix together condensed soup, milk, cheese and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.

Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.** I did in microwave

Instead of stove. Easier imo.

Bake 350° for approximately 30 minutes. Allow to set for 5 minutes and serve with your favorite side dish or salad.

**if you want casserole to look a little browner on top. Broil for 2 or 3 minutes on high watching carefully to not burn.

Adapted to our liking from allrecipes