ISO: Chicken Cordon Bleu Casserole?

[Jewel]

I love making Chicken Cordon Bleu from scratch, pounding out the breasts, breading, baking, etc. It sounds great to make for dinner but I am NOT going to have time. I wanted to try making a Chicken Cordon Bleu Casserole, with the chunked chicken and ham in a swiss cheesy/white wine sauce, but I can't find a recipe! Actually, I found one on another site but it was really lame... http://www.cookinglight.com/bbs/wink.gif Called for crushed saltines on top instead of bread crumbs or crushed croutons.

Any ideas? I like to have some kind of wine/cream of chicken soup sauce on my Cordon Bleu, so I thought that it would be a great base for the casserole. Help me put this together!! http://www.cookinglight.com/bbs/biggrin.gif Thanks!

[maizeyoats]

Linda,
Thanks for the post. Both of those recipes sound good to me.
Jewel, I hope one of them suits you.

[Jewel]

Thanks Linda! The first one sounds really good. Only question I would have, is what do they consider light cream? I see half & half and heavy cream in my market, so I'm assuming it would be OK to use half & half?

I didn't get these recipes before I hit the store today, so tonight it's Chicken Fricasse with Orzo which will please DH to no end! (me too!)

It's kind of a special night...(hee!) Thanks again! http://www.cookinglight.com/bbs/biggrin.gif

[Linda in MO]

Maybe you can play around with these two...
http://recipecircus.com/recipes/Kitty/CASSEROLES/Chicken_Cordon_Bleu_Casserole.html
http://recipe-chicken.com/recipes-chicken-00/006322.shtml