Tis the season for comfort food. On a bleak, cold winter night - this will make you cancel all your plans and enjoy dinner together. It’s everything you like about the traditional “rolled” Chicken Cordon Bleu - but takes less time with a simpler preparation.
I found this recipe while blog-browsing last summer on sisterscafe.com - and I filed it away because it sounded like a cold-weather meal. I should have tried it right away, because we loved it.
I used regular Stove Top Stuffing (not reduced sodium) I also used cubed, uncooked chicken and adjusted the baking time accordingly.
The casserole doesn’t look spectacular until you spoon it piping hot onto your plate.
For step-by-step directions and photos, go to: