Chicken Cordon Bleu Bubble-up
A short cut version of Chicken Cordon Bleu that you can enjoy even on the busiest days
Ingredients
- 1 lb chicken tenders or boneless chicken cut into thick strips, about 6 tenders
- 6 slices ham if ham is really thin, use several slices per tender
- 3 sandwich slices Havarti cheese
- 1 can Cream of Chicken soup*
- 1 cup sour cream*
- 3 oz grated Parmesan cheese
- 1 can 8 count, Grands or large biscuits
Instructions
- Preheat oven to 300 degrees
- Lightly spray or grease an 8" x 8" casserole
- Wrap each tender in a ham slice and cut in half creating 2 small chicken ham rolls and place in casserole
- Tear Havarti slices into quarters and top each roll
- Combine soup with sour cream and pour over rolls in dish
- Cover and refrigerate at this point before baking if desired
- Bake at 300 degrees for 1 hour
- After 1 hour, add biscuit pieces and push down to submerge into sauce
- Sprinkle top with Parmesan
- Increase oven temp to 325 degrees and return casserole with biscuits to oven and bake for 30-35 more minutes, until biscuits are golden and cooked through in the center.
Notes
*substitute 2 cups Alfredo sauce for soup and sour cream if desired
Variations:
Substitute Fontina, Gruyere, Manchego, Swiss or white cheddar for Havarti if desired
Add peas, asparagus or cooked broccoli florets to dish with the biscuit pieces for a more pot pie like dish