Friday, May 21, 2010

Chicken Courdon Bleu Casserole

1 lb baby red potatoes, cut into 1 inch chunks
1 lb chicken breast, cut into chunks
1 bag (12oz) frozen broccoli florets
1 can (10 3/4 oz) condensed cream of chicken soup
8 oz. cooked Ham in 1 peice, cut into 1/2 inch chunks
1 cup shredded Swiss Chesse
1/2 cup milk
2 TBSP chopped fresh parsley
1 finely chopped garlic clove

Preheat oven to 350. Boil potatoes and cook until fork-tender. Place garlic, parsley, milk, Swiss and soup into a Large Tupperware container with a lid. Mix well and add broccoli, Ham and Chicken. Place lid over tupperware and shake well. Place in a 9x13 inch and bake for 55 min or until chicken is done uncovered.

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