This was a recipe I got from our Ward cookbook, with the only modification made to enlarge the amounts in order to fill my big casserole dish to feed the lot of us. Oh was it ever delicious! Everyone loved it and I can't wait to make it again.
Chicken Cordon Bleu Casserole
2 1/2 - 3 lbs. cubed frozen hash browns
salt & pepper to taste
2 (10 3/4 oz.) cans cream of chicken soup
1 3/4 - 2 cups sour cream (fat-free, lite or reg.)
3 cups cubed chicken, raw (can also use breasts or tenders)
8-12 oz. diced ham
12 Swiss cheese slices, processed or deli
Place the frozen hash browns into a greased 11x15-inch casserole dish. Sprinkle them with salt and pepper to taste. In a bowl whisk together the soups and sour cream. Pour evenly over top of the potatoes. Layer the chicken evenly over top. Sprinkle the ham over the chicken. Cover and bake @ 350* F for 1 1/2-2 hours. Uncover and place the cheese slices evenly over top. Bake again for another 20 minutes, or until the cheese is melted. Let sit for 10-15 minutes before serving to let it set up.
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