2(10.5 oz) cans cream of chicken soup(I like the kind by Pacific Foods)
2cupsshredded swiss cheese
salt and pepper to taste
dried parsleyto taste
18Ritz butter crackerscrushed
Preheat oven to 400 degrees. Grease a large 9 x 13 casserole dish and set aside.
Combine all ingredients except crushed crackers in a large bowl and mix well. Transfer mixture to prepared baking dish and sprinkle with the crushed crackers.
Bake in preheated oven for 25 minutes until heated through and bubbly. Allow to cool slightly before serving. Enjoy!
Feel free to swap the Swiss cheese in this recipe for another that you like better. Swiss cheese is the traditional choice here, but this chicken cordon bleu casserole would also taste great with mozzarella, provolone, or a mild cheddar.
This is a great recipe for using up leftover cooked chicken and holiday ham. I like to get my cooked chicken from a rotisserie chicken. It makes things easier on busy nights!
Leftovers can be stored in an airtight container in the fridge for 4-5 days. Reheat small portions in the microwave before serving.
Freezer Option: Prepare as directed but do not add the crushed ritz crackers to the top and do not bake it. If you add the crackers to the top before freezing the casserole, they will get mushy during the thawing process. Add the prepared casserole to a freezer safe container (I like to use a disposable lasagna pan) then cover the casserole with both plastic wrap and aluminum foil. Freeze for up to 4 months. Thaw the casserole overnight in the fridge, and right before baking add the crushed crackers on top. Bake as directed.