Creamy Easy Chicken Cordon Bleu Without the Work

Going through old recipes and finding all kinds of things ... One's I completely forgot about which can be fun. Well this is not completely my recipe. This came out of some small grocery store book years ago, which is long since gone. I did on search with Campbells and couldn't find it, so it's origin is history I guess. I still love it even though it has canned soup, which is something I don't like to use, but I still make this and it is always well liked. I have added some fresh herbs and I like to use a good smoked ham but it can't get much easier.

• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb chicken breast, cut lengthwise into thirds
• 1  cup smoked ham (Deli sliced 1/4-inch thick ham chopped)
• 1  shallot, thin sliced
• 1 (11 ounce) can  cream of chicken soup
• 1⁄2 cup sour cream
• 1  cup swiss cheese, shredded
• 2  tablespoons fresh parsley, chopped fine
•  salt
•  pepper

• Bread Crumbs

• 1  cup  fresh  bread
• 1⁄4 teaspoon paprika
•  remaining parsley
• 1⁄4 teaspoon fresh ground pepper
• 1  pinch salt
• 1  teaspoon butter

Directions

1. Bread Crumbs -- In a food processor finely chop the bread crumbs and then add the paprika, salt and pepper. In a small saute pan on medium heat, add the butter and melt. Add the bread crumbs and toss well to coat. Cook until golden brown. Remove and set to the side.
2. Sauce -- Add the soup, sour cream, salt (go easy, the soup has salt), pepper and 1/2 of the parsley to a small bowl.
3. Chicken -- Spray a small casserole dish with Pam or any non stick spray and add the chicken, then the ham and top with the soup mixture.
4. Bake -- Heat the oven to 325 and bake for 45 minutes uncovered. After 20 minute, add the cheese and top with the bread crumbs and remaining parsley and cook until golden brown and bubbly.
5. Serve with some rice pilaf or butter noodles. Comfort food!