Chicken Cordon Bleu Casserole

It's Friday, and I'm joining in over at my friend Jessie's blog, Vanderbilt Wife, for Family Recipe Friday. My husband adores Chicken Cordon Bleu. It's his absolute favorite meal. Before he met me, his only exposure to the dish had been the frozen chicken bundles. I labored away once or twice and showed him what REAL Chicken Cordon Bleu was, and...well...maybe that's why he married me, huh?

As he likes to remind me though, this slowed to a screeching halt after marriage. It's just so much effort, and so time consuming. Who has the time and energy? (You do know I'm talking about making Chicken Cordon Bleu, right? Sheesh, I had no idea you had such a dirty mind!).

I stumbled upon a Chicken Cordon Bleu casserole recipe one day, on a blog that no longer exists. I thought, "ah ha!". I can give my man what he's craving, but in a way that requires much, much less of my time and energy. A "quickie" version, if you will. (oh stop it!)

This dish has the exact same flavor profile of real Chicken Cordon Bleu, with no effort. It makes a great, decadent sauce as it bakes, so I serve it with plenty of pasta or rice. I have no picture to share with you though, because as delicious as this dish may be, it just simply is not photogenic in the slightest. Take my word on that.

Chicken Cordon Bleu Casserole

2 pounds boneless/skinless chicken breast, cubed
1 sleeve Ritz crackers, crushed
1/2 cup milk
1 egg
8 ounces Swiss cheese, cubed
8 ounces ham, cubed
1 can cream of chicken soup
1 cup milk

1. Mix egg and 1/2 cup milk. Dip chicken in egg mixture, then toss with 1/2 the sleeve of crushed Ritz crackers. (If I don't have enough Ritz, I use bread crumbs. It works fine).

2. Brown chicken in oil until golden.

3. Place chicken in 9X13 baking dish with ham and cheese.

4. Mix soup and 1 cup milk. Pour over pan.

5. Sprinkle the rest of the Ritz crackers on top.

6. Bake at 350 for 30-35 minutes, until bubbly.