I cleaned out a couple more kitchen cabinets this morning. After that task was done, I tackled the garage. I have a few more things to do in the garage and hopefully it will stay straightened. We have a really small garage and it is a catch-all. It wouldn’t be so bad if things were put back where they belonged after being used.
Tom trimmed the patio tree this evening. It is supposed to rain for the rest of the week here. It doesn’t look like we will be doing any work outside.
Being that I am busy with so much going on around the house, I start cooking suppers at seven in the morning. I came across a chicken cordon bleu casserole. My family likes cordon bleu and this recipe made enough for two meals for the three of us. I modified it slightly from the original. You can see the original here- Chicken Cordon Bleu Casserole by Colleen Haass.
Chicken Cordon Bleu Casserole
2 pounds Skinless chicken breasts, cut into,chunks
Bread Crumbs (I used Vigo Italian style)
1 Egg mixed with 1 cup buttermilk
8 oz Swiss cheese, cubed
8 oz Ham, diced
1 can (10oz) cream of chicken soup
1 cup Milk
- Cut chicken breast into 1″ chunk pieces.
- Soak chicken pieces in the egg and buttermilk mixture for an hour in the refrigerator.
- Strain the chicken then roll each piece of chicken into the bread crumbs, coating well.
- Brown in a little oil until golden.
- Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham.
- Mix cream of chicken soup with 1 cup of milk; mix well and pour over all.
- Bake about 30 minutes at 350° or until tender and bubbly.
I served each portion over white rice.
I fried the chicken chunks ahead of time and held them in refrigerator until I was ready to mix and add the other ingredients before baking.