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Sunday, August 9, 2015

Chicken cordon bleu casserole



4 Boneless chicken breasts-$2.50
1 whole onion diced-.20 cents
1 TBS butter or margarine- .20 cents
1 TBS oil-.10 cents
1 1/2 cups cubed ham-$3.00
2 cups favorite shredded cheese-$3.00
1 can cream of chicken soup with herbs-.98 cents
3/4 soup can of milk- .75 cents
2 TBS dijon mustard-.05 cents
1 box stuffing mix-.98 cents
2 TBS butter-.40
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Boil 4 chicken breasts until cooked through and dice into bite sized chunks.
Heat 1 TBS butter and 1 TBS oil in a fry pan, saute onion, cook till soft and translucent.  Add ham, cook for about 5 minutes with onion until ham takes on a little color. Add to chicken in a casserole pan.  Mix in cheese. Heat soup, milk and dijon mustard in same sauce pan until mixed and hot. Pour over onion, ham, chicken/cheese mixture.  Stir to combine.  Make stuffing as directed on box.  Top casserole with stuffing.  Dot with butter.  Bake at 350 F. For 20 min or if you prepare the day before and refrigerate  then cook for 40 minutes.
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Total $12.16 ,  10 servings-$1.22 a serving