CHICKEN CORDON BLEU (can be used as a freezer meal)

6 WHOLE COOKED chicken breasts (or make as a casserole; see below)
2 cans cr. of chicken soup
8 oz. light sour cream
deli sliced ham
sliced Monterey Jack cheese or mozzarella

Cook chicken breasts in microwave for about 10 min. or until done. Layer each chicken breast with sliced ham & sliced cheese. Secure with toothpicks. Put in freezer bag. Mix soup & sour cream. Pour over chicken in bag. Freeze. When thawed, heat through in microwave.

CHICKEN CORDON BLEU CASSEROLE
You can also make this as a casserole. Just cook the chicken pieces with rest of your chicken (you only need about 4 c.). Then add the cr. of chicken soup, sour cream. Substitute ham chunks & 1 ½ c. grated Monterey Jack cheese for the deli sliced ham & sliced cheese. Mix together, label & freeze. When thawed, bake uncovered at 350 for 40 min. or until bubbly. Top with some bread crumbs. Bake an additional 5 min. & serve over rice.

Linda Jensen