Mock Chicken Cordon Bleu

I should state right up front that this blog has nothing to do with nutrition. Scotty and I are awful at eating veggies. It's just not our strong suit. If I mention a meal and include a vegetable in the rundown, he'll probably tell me he doesn't want the entire meal. Anyway, this meal is definitely not what you would call low-fat, but it's a favorite of mine! It started when I was in in high school taking French class. I was assigned to bring Chicken Cordon Bleu for Food Day. Well, my mom made it her own! And, I've changed it a bit from what she did back then...because I'm lazy!

Mock Chicken Cordon Bleu

Preheat 350

Ingredients:

Boneless/Skinless Chicken Breasts

Sliced Swiss Cheese (I buy the pre-sliced packages)

Two 26 ounce cans of Cream of Chicken Soup

1/2 pint of heavy whipping cream (you can use milk in a pinch, but it just won't be AS good)

7-14 ounces of chicken broth

Canadian Bacon (optional)

Boil the chicken until the outside is no longer raw. I don't worry too much about it being cooked all the way through, because I'm going to bake it, too. However, I often forget to defrost, so I just toss them in frozen. Meanwhile, pour Cream of Chicken Soup, whipping cream, three torn up slices of swiss cheese, and about 7ounces of broth into a pan to warm and melt cheese and combine ingredients. **You may want to use less broth if you use regular milk. When the chicken is white on the outside, place into a 13x9 pan coated with cooking spray and top with slices of swiss cheese (and Canadian Bacon if you choose). Bake for a few minutes to melt cheese in place. Once the cheese is melted, pour the sauce over the chicken and bake for 30-45 minutes until bubbly. My brother loves this meal with mashed potatoes, but I prefer rice! Whichever you choose, the sauce makes an awesome gravy! Enjoy - just don't count the calories or sodium content.