Company's coming! Chicken Cordon Bleu Casserole

You know how we all have that Company's Coming recipe?  The trusty impressive-but-easy recipe that we always turn to when we entertain a small group? Yeah, that one.  My mom's is a Chicken and Wild Rice casserole, my sister's a Cranberry Chicken and mine is a Chicken Cordon Bleu casserole.

A classic cordon bleu is chicken breasts wrapped around a ham and Swiss cheese filling, dredged in breadcrumbs and either pan fried or baked.  It's usually served with a creamy mustard sauce, a creamy wine sauce or by itself.

Have you ever stuffed a chicken breast, coated it in crumbs, cooked it and have it come out pretty?  I have but it never came out pretty.  It can be downright unappetizing looking.  It's a pain to get the chicken just right to keep the ham and cheese in and coat it with breadcrumbs with out it falling apart in the process not to mention the fact that it is tedious and time consuming  and I just don't have the patience for it (that short attention span thing).  Here is a layered casserole version that is a breeze to put together and loses none of the delicious flavor of a classic Chicken Cordon Bleu

Chicken Cordon Bleu Casserole

4 boneless, skinless chicken breasts

4 slices deli ham

4 slices deli Swiss cheese

1 (10 3/4 oz.) can cream of chicken soup

1/2 c.  sour cream

1/3 c.  white wine (approx.  Can get a small bottle of cooking wine by the vinegar section)

2 c.  Pepperidge Farms herb stuffing, crushed

1/4 c. butter, melted

Directions 

1.  Place chicken breasts in a lightly greased 9"x13" baking pan.

2.  Place a piece of ham over each chicken breast - fold to fit if necessary.

3.  Place Swiss cheese on top of ham - fold to fit if necessary.

4.  In a medium bowl, mix until smooth, soup, sour cream and wine.  Mixture will be thick.

5.  Spread wine mixture evenly over chicken.

6.  Sprinkle crushed stuffing over all and drizzle with melted butter.

7.  Bake at 350 for 45-60 mins. or until juices run clear. 

This is a great recipe to tinker with - seasoned breadcrumbs work well and adding parsley to the wine sauce works well, too.  If the sauce is too thick, add a bit more wine.  This is truly a recipe that is difficult to mess up! 

By the way, what is your Company's Coming recipe?