Food on the Hill: Chicken Cordon Bleu Casserole

 
This weeks recipe:
Chicken Cordon Bleu Casserole
 
Photo by Sue York/ladailypost.com
 
Ingredients
 
1 pound, 6 ounces of cooked Chicken, cut into pieces
9 cooked Lasagna noodles, drained
4 cups of Mozzarella cheese
8 oz Provolone cheese
12 ounces of mushrooms, fried until golden
16 ounces of small ham chunks, about 1/8 of an inch size
15 ounces of Alfredo sauce, either homemade or store bought
 
Directions:

Slice the mushrooms and fry them in batches with vegetable cooking spray until golden, set aside.

Photo by Sue York/ladailypost.com

In a 9 x 13 baking pan put a small layer of Alfredo sauce and a small layer of ham bits (it helps to keep the bottom noodle from sticking). Layer the first 3 noodles in the bottom of the pan. Spoon on a few spoonfuls of the sauce to lightly cover the noodles. On top of the first noodle layer, put 1/3 of the cheeses, chicken, mushrooms and ham. Repeat until all 3 layers are complete.

 Photo by Sue York/ladailypost.com

Bake at 350 degrees for an hour to an hour and 15 minutes until bubble and golden.

Photo by Sue York/ladailypost.com
 
Chicken Cordon Bleu Casserole
 
Photo by Sue York/ladailypost.com

 
 
 
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