- 1 cup cornflake crumbs
- ¼ cup grated Parmesan cheese
- 1 Tbsp butter, melted
- 2-3 skinless/boneless chicken breasts,
- cut into chunks
- salt and pepper to taste
- 1 ½ cups shredded Swiss cheese
- ¼ pound cooked ham, diced
- 2 ounces sliced fresh mushrooms
- (or 1 can mushrooms)
- 2 green onions, sliced
- ½ -1 can cream of chicken soup
- ¼ cup sour cream (or plain yogurt)
- cooking spray
Grease a 9x13 baking dish. Mix the corn flake crumbs, Parmesan cheese, and melted butter in a bowl, and spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast chunks over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
Mix the soup and sour cream together, and spread over the green onion layer. Place the remaining chicken chunks onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining crumb mixture. Spray crumbs with cooking spray to help them brown. Cover with foil. Bake for 30 minutes covered, and an additional 15 minutes uncovered.
Bake for 45 minutes at 400 degrees.
