Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole
Source: Adapted from Sandra Lee Semi-Homemade: Comfort Food (LINK)
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Prep Time: 15 minutes
Bake Time: 45 minutes
Makes: 4 servings

Ingredients:
Nonstick cooking spray
1 cup converted white rice
1 can (10.75 oz) condensed cream of chicken
3/4 cup chicken broth
1/4 cup white wine
1 1/2 tsp dried oregano
1 tsp minced dry onions
1/2 tsp minced garlic
2 cups pre-cooked chicken or turkey, cut into bite size pieces (I used my leftovers from Thanksgiving)
1/2 pound ham steak, cubed
1 1/2 cups grated Swiss cheese
1/2 box (5.5 oz) seasoned coating mix for chicken
2 tbs butter, melted.

Instructions:
1. Preheat oven to 375 degrees. Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
2. In a medium bowl, stir together rice, cream of chicken soup, chicken broth, white wind, and oregano until well mixed. Spoon into the prepared casserole dish and set aside.
3. In a separate bowl, mix ham, chicken/turkey, minced onions, and garlic. Place mixture on top of rice in casserole dish and sprinkle with salt and pepper. Sprinkle the cheese on top.
4. In a separate bowl, mix coating mix with melted butter and sprinkle on top to finish the casserole. Place the lid on the dish or cover tightly with foil. Bake for 35 minutes. Remove foil/lid and bake for another 10 minutes. Serve hot.

Chicken Cordon Bleu Casserole

Greek Potato Salad

Greek Potato Salad
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Total Time: 1 hour and 15 minutes
Makes: 8 (1 cup) servings
Calories: 148 per serving

Ingredients:
3 medium potatoes, peeled if desired (about 1 pound)
4 cups water
4 large tomatoes cut into chunks
1/4 cup medium red or sweet white onion, diced
1/2 cup pitted and chopped Kalamata olives
1-1/2 tablespoons capers, rinsed and drained
1-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red-wine vinegar
1-1/2 tablespoons dried oregano
1/2 teaspoons lemon pepper
crumbled feta cheese

Instructions:
1. Place potatoes in water in large pot. Cover and bring to a boil over medium-high heat. Reduce heat to medium and simmer until tender but firm, about 25 minutes. Drain and let cool.
2. Cut potatoes into equal-sized chunks and place them in a large bowl with tomatoes, onions, olives, and capers. Toss together gently.
3. Drizzle with olive oil and vinegar and sprinkle with oregano and lemon pepper. Toss to combine well and top with feta cheese. Serve at room temperature or chilled.

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes
Source: Eating Well (LINK)
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Total Time: 20 minutes
Makes: 4 servings

Ingredients:
4 tomatoes, cut in half horizontally
1/4 cup freshly grated parmesan cheese
1 tsp fresh chopped oregano
1/4 tsp salt
freshly ground pepper, to taste
4 tsp olive oil

Instructions:
1. Preheat oven to 450 degrees. 
2. Place tomatoes cut side up on a baking sheet. Sprinkle each with Parmesan, oregano, salt, and pepper.
3. Drizzle with oil and bake until tomatoes are tender, about 15 minutes.

Baked Parmesan Tomatoes