Thursday, January 3, 2013

Chicken Cordon Bleu Casserole in the Crock

I *LOVE*LOVE*LOVE* Chicken Cordon Bleu.  The hubs, not so much.  I got sneaky the other night and made this.

You'll need:

3-4 Chicken Breasts (depending on how many people you are feeding)
2 tbsp Dijon mustard
1 Can Cream of Chicken Soup
5 (or more) string cheese pulled in half and cut into 1" pieces
Leftover diced ham
1/2 tsp poultry seasoning
1 tsp sage
1 box stove top stuffing (I used chicken)

Crock your chicken breasts (frozen) with a small amount of water for however long you are gone (It was 10 hours for me) or until they are done.

Once you get home, get the chicken broken up in pieces, shredded, chopped or however you want.  Make the box of stuffing according to the package. Add the soup, mustard, ham, string cheese, poultry seasoning & sage to the crockpot.  Mix well. 

Top with the stuffing and crank the temperature to high.
Crock for 1-2 hours or until nice and bubbly.

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