This recipe is originally from Freezer Friendly Cooking, but I came across it on Once a Month Mom when I started delving into OAMC! I love Cordon Bleu but had never seen it in casserole form! This recipe makes one 9X13 or two 8X8 pans, but can easily be multiplied to feed a big crowd or stock up your freezer!
**a note - when I made this and cooked it right away, the carrots were pretty underdone - if you cook this fresh you may want to try using frozen sliced carrots instead. That, or my oven is just possessed!
6-8 chicken breasts, cut into tenders
2 cup sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese, grated (or 3-4 slices deli cheese, cut into strips)
1/3 cup of Ham slices cut into strips (about 3 ham slices)
1 cup of bread crumbs
1. Put sliced carrots in bottom of 9x13 pan (or two 8 inch pans).
2. Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl. Mix well and pour over the carrots.
3. Crack an egg on a plate and beat well. Place bread crumbs on additional plate and coat chicken tenders with egg and coat with bread crumbs.
4. Arrange coated chicken breasts over the top of sauce in the pan. Place ham strips over the top of the chicken. Top with swiss cheese.
Freeze: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months (or more depending on your druthers).
Baking: Defrost and use within 2 days. Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubbly and chicken juices run clear. Serve over egg noodles.
Chicken - $6.00
Carrots - $0.10
Cream soup - $1.20
Sour Cream - $1.00
Swiss cheese - $2.50
Ham - $1.25
Egg - $0.14
Bread Crumbs - $0.30
Grand Total - $12.49 for 12 servings, or 2 pans that serve 6 each!