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“This comforting casserole is fast and easy to assemble, plus it helps you use up leftovers,” Helen Musenbrock confirms from O’Fallon, Missouri.
Nutritional Analysis: 1-1/2 cups (prepared with reduced-fat butter, reduced-sodium soup and reduced-fat cheese) equals 501 calories, 23 g fat (10 g saturated fat), 105 mg cholesterol, 1,350 mg sodium, 39 g carbohydrate, 5 g fiber, 39 g protein.
Originally published as Cordon Bleu Bake in Cooking for 2 Winter 2006, p45
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Reviewed on Feb. 07, 2012 by happyinsunnyjax
This recipe is delicious..Very easy & QUICK to assemble..Will definitely make again..YUM
Reviewed on Feb. 07, 2012 by bltonwheat
Did anyone look at the amount of sodium in this recipe???
Reviewed on Nov. 01, 2011 by samanthasorlie
Absolutely delicious! The left overs lasted about an hour before my boyfriend ate them!
Reviewed on Jan. 14, 2011 by jenjerry
I didn't add the ham or swiss, just cheddar and it was like a pot pie with a stuffing top. Very good but cook longer if you don't cook the chicken first. I just threw it all together and baked it.
Reviewed on Feb. 09, 2010 by neon628
I used lima beans (only thing left in the freezer!) and cubed ham. I also tossed much of it together without measuring. Wonderful mixture!
Reviewed on Dec. 17, 2009 by debra_lynn
Easy and delicious dish! I added a little milk to the soup, thinking it was too dry, but didn't need it. I sauteed onions, garlic & green peppers with the chicken for flavor. Next time I would double the bread crumb topping.
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© Reiman Media Group, LLC., 2012