Chicken Cordon Bleu Casserole

8 skinless, boneless chicken breast halves

8 slices ham

8 slices Swiss cheese (I used provolone instead)

1 (10.75 ounce) can condensed cream of chicken soup

1 cup sour cream

1/2 cup white wine or milk instead if you prefer

1 teaspoon garlic powder

1 teaspoon dried parsley

1 teaspoon salt

1 teaspoon ground black pepper

1 (6 ounce) package herb-seasoned dry bread stuffing mix (you can use crushed ritz crackers or even bread crumbs, tonight I used a combination of the last 2)

Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
Bake at 350 degrees F for about 40 minutes, or until chicken is cooked through and juices run clear.

Johan

Note: Tonight I used chicken tenderloins to cook it all faster, I just put enough pieces to fill the 9x13 (it probably was around 3lbs), it took 25-30 minutes