Food on the Hill: Chicken Cordon Bleu Casserole

This weeks recipe:
Chicken Cordon Bleu Casserole
Photo by Sue York/
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

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

Photo by Sue York/

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/

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

Photo by Sue York/
Chicken Cordon Bleu Casserole
Photo by Sue York/