This was originally a recipe for chicken cordon bleu casserole, but I needed to leave out the ham, heehee. So my dad renamed it yodeling chicken (swiss cheese, swiss people yodel.... you get the joke). My husband got very excited when he found out I was making this for supper last night. I had been avoiding putting it on my menu because it involves turning on the oven, but I caved to the will of my family and made it. It is a very simple recipe.
4 boneless skinless chicken breast, cut into chunks
1 cup of plain breadcrumbs
salt and pepper to taste
cream of chicken/ celery/ or mushroom soup
1/2 can of milk
6 slices of swiss cheese (more if you like it cheesy)
Preheat oven to 350. Heat the oil to medium high heat in a large frying pan. Whisk together the egg and a splash of milk and soak the chicken in it for 5 minutes. Mix together the breadcrumbs, some poultry seasoning (approx 1 tablespoon) and some salt and pepper.
Coat the chicken chunks in the breadcrumb mixture and brown in the oil. Place in a single layer in a 9x13 baking dish. Once all of the chicken is browned, place the slices of swiss cheese over the chicken. Whisk together the cream soup with 1/2 of the can filled with milk, and then pour over the cheese and chicken.
Bake for 30 minutes uncovered.
YUM! I serve it with rice. The cheesy sauce is delicious on rice.