Chicken Cordon Bleu Casserole

I love this casserole. I also love the fact that it doesn't use any "cream of" soups. Plan in advance - the dish must be prepared and refrigerated for two hours and then sit at room temperature for 1 hour before baking. I got this wonderful recipe from Paula Deen's magazine.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 6  slices  sourdough bread, crusts removed
• 6  slices swiss cheese
• 6  slices provolone cheese
• 1⁄2 cup Dijon mustard
• 5  slices prosciutto, thin slices, julienned
• 1 1⁄2 boneless skinless chicken breasts, cooked and cut into strips
• 4  large eggs
• 2  cups half-and-half
• 1⁄2 cup sour cream
• 2  tablespoons fresh parsley, chopped
• 2  tablespoons fresh thyme, chopped
• 1  teaspoon salt
• 1  teaspoon ground black pepper
• 1 1⁄2 cups caesar-flavor croutons, crushed

Directions

1. Lightly grease a 13x9-inch baking dish.
2. Layer bread, Swiss cheese, and provolone in prepared baking dish.
3. Spread mustard over provolone cheese.
4. Sprinkle with prosciutto, and top with chicken strips.
5. In a medium bowl, whisk together eggs and half-and-half.
6. Whisk in sour cream, fresh herbs, salt and pepper.
7. Pour egg mixture over layered casserole.
8. Cover, and refrigerate for 2 hours.
9. Let sit at room temperature for 1 hour before baking.
10. Preheat oven to 350 degrees.
11. Cover with crushed croutons.
12. Bake for 45 minutes to 1 hour, or until hot and bubbly.