All the flavours of traditional Chicken Gordon Bleu in a Casserole form. Super easy to make and tastes great!
Ingredients
Chicken and marinade:
2 Chicken breasts cut into bite sized chunks
2 Eggs
1 1/3 Cups Whole Milk
1/2 Tsp Salt
Flour Mixture:
1 Cup Plain Flour
2 Tbls Paprika
Salt and pepper
Sauce:
200g/7oz Ham, diced
1 Tin Cream of Chicken Soup
150g/5.3oz Shredded Swiss Cheese (Emmental)
1 Cup Milk
1/4 Tsp Paprika
Method:
Prepare the marinade –
Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade for 4 hours. The longer it marinades, the tender the chicken will become.
Combine the ingredients for the flour mixture; Flour, paprika, salt and pepper.
Remove the chicken from the marinade and coat with flour.
Add enough olive oil to skillet to completely cover the bottom. Fry the chicken until crispy, turning as needed. Don’t crowd the chicken in the skillet. Once chicken is ready, transfer onto a plate lined with a paper towel and set aside.
Prepare the sauce –
In a bowl mix the cream of chicken soup, milk, paprika, salt and pepper.
Cover the bottom of a casserole dish with some sauce, scatter some of the chopped ham and place chicken on top. Top with remaining ham, shredded swiss cheese, sauce, and freshly ground pepper.
Cover with foil and bake in oven 190C/375F for 30 minutes. Remove foil and bake a further 30 minutes until cheese melts and cream bubbles everywhere.
Enjoy!
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