I have two recipes in my cookbook stash for this casserole but am not 100% pleased with either of them so yesterday I decided to see if I can change that. I did some tweaking and changing and will share the end result with you all. It is full of flavor and my family enjoyed it. ☺That always makes me happy!
I first made the croutons that I wanted to use which are so easy and lightly seasoned with Original Mrs. Dash and Garlic Salt and melted butter. I stick butter, 1 loaf Italian wheat bread, cubed, seasonings to taste, bake at 350° till crunchy. See? Super easy!
What you'll need:
3 lbs. (approx.) chicken tenders
Runions Coating Mix
Butter, for frying
½-¾ lb. deli ham (I used turkey ham)
8 ounces shredded Swiss cheese (I used Muenster because I didn't have Swiss and because the children don't enjoy that flavor).
2 Tablespoons chopped fresh parsley
1 (10½ oz.) can cream of mushroom soup
2/3 can milk
Trim the tenders and roll them in runions and fry lightly in butter. Just until done or almost done. They will have time to bake completely and over frying makes them tough. Cut into bite sized pieces with a kitchen scissors and put into a non stick sprayed 9 x 13 baking dish.
Mix together cream soup and 2/3 can milk and pour over chicken pieces.
Cut ham into bites sized pieces and layer on top of chicken mixture.
Shred cheese and layer over the ham.
Sprinkle with fresh parsley and Paprika.
For the topping:
5 cups croutons, or soft bread cubes
1 celery rib, finely diced
1- 2 Tablespoons, finely chopped onion
1½ cups milk
Mix together and let sit till the croutons have absorbed the liquid. Spread evenly over the top
and bake @ 350° for 30 - 45 minutes. Or till it's good and bubbly and heated through and the croutons are crunchy again. Enjoy!