Chicken Cordon Bleu in a Pot

SiouxzQzz's Note:

A rich, creamy soup with all the flavor the popular baked dish, and all the warmth you need on a cool fall day. ------ You may add a little water to thin this soup to suit your tastes, or, leave it thick and use it as a chowder or an appetizer dip. ------ Concept by my niece Stephanie Braumn; created by my mom Judy Erickson-Cecrle.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 4.0 bowls

• 1 1/2 teaspoons rosemary, dried
• 1 teaspoon sage, dried
• 2 cups ham, cooked and cubed
• 2 cups swiss cheese, cubed
• 2 cups chicken, cooked and cubed
• 2 cups sour cream
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 (15 ounce) cans evaporated milk (or 3 cups milk)
• 1/2 cup celery, sliced
• 6 ounces croutons
• 1 loaf baguette (or French)
• 4 -6 stalks celery, cut into sticks

Directions:

1. Set aside a small amount of ham and Swiss cheese for toppings.
2. In large pot, toast rosemary and sage over med heat.
3. When spices become fragrant, add most of ham, most of swiss, chicken, sour cream, can of soup, evaporated milk, and sliced celery. Stir together in pot. Bring to a soft boil.
4. Reduce heat to low, and simmer for 15 minutes.
5. Serve with reserved ham and swiss, as well as croutons sprinkled on top; bread and celery sticks as and side items.