Week Night Menu: Chicken Cordon Bleu Casserole & Potato Soup

by Valorie Delp | More from this Blogger

15 Feb 2008 04:38 AM

This is a hearty weeknight meal that is very filling. If you have a food processor, the prep is a breeze but even if you don't, you can do things the night before.

Gather Your Ingredients for the Chicken Cordon Bleu Casserole:

8 skinless, boneless chicken breast halves 8 slices ham 8 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1 cup sour cream 1/2 cup white wine 1 teaspoon garlic powder 1 teaspoon dried parsley 1 teaspoon salt 1 teaspoon ground black pepper 1 (6 ounce) package herb-seasoned dry bread stuffing mix

Gather Your Ingredients for the Potato Soup:

1 onion 1/2 cup carrot 2 cloves of garlic 2 tablespoons of minced fresh parsley 5 tablespoons of margarine 4 tablespoons of all purpose flour 1 1/2 cups of chicken broth 1 1/2 cups of milk 3 potatoes 2 teaspoons of Worchestershire sauce 1/2 tablespoon of mustard powder 1 pinch of allspice 3/4 teaspoon of celery seed 1/2 teaspoon of dried thyme 2 tablespoons of dry white wine 1/2 teaspoon of poultry seasoning a pinch of cayenne pepper and salt to taste

The Night Before:

Chop up the carrots, onions, parsely and potatoes. Do not store them in the same container as the onions & carrots are added separately from the potatoes. If you want to save a lot of time tomorrow, you can also add the spices together in one mix to just dump in the soup. So in a small container add: 1/2 tablespoon of mustard powder, 1 pinch of allspice, 3/4 teaspoon of celery seed, 1/2 teaspoon of dried thyme, 1/2 teaspoon of poultry seasoning.

The night of:

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.

In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.

Bake at 350 degrees F for about 30 minutes, or until chicken is cooked through and juices run clear.

While the casserole is baking, place the chopped onion, carrots, and parsley in a Dutch oven and saute in the butter. Cook until the vegetables are tender. Slowly, add in the four tablespoons of flour. Stir for two minutes. Add broth slowly, stirring as you add.

Add the milk, potatoes worcestershire sauce, white wine and spices. Allow to simmer and thicken stirring frequently, until the potatoes are cooked through--approximately 25 minutes.

Your casserole should be ready about 5 minutes before your soup. Add a hearty, whole grain bread or a salad and you have a complete meal!

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Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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