Chicken Cordon Bleu
(from teacherrap’s recipe box)
From the Lake Holm Ward Cookbook
Source: Gail Telford (from RecipeThing user holm)
Ingredients
- 4 c chicken, cooked and cubed
- 2 cans cream of chicken soup
- 1 8-oz pkg sour cream
- 2 c ham, diced or cubed
- 1 1/2 c monterey jack cheese, grated
- 1/3 c bread crumbs
- 6 c cooked rice
Directions
-
Combine all ingredients, label and freeze if you want to use later.
-
When thawed, bake uncovered for 40 minutes at 350 degrees, until bubbly.
-
Top with bread crumbs, bake an additional 5 minutes more. Serve over rice.