This week Laura at I’m An Organizing Junkie is hosting a Family Favorites Edition of Menu Plan Monday. Everyone has to post at least one recipe or link of a “family favorite.” It’s sure to be the week of all weeks to go by and browse the menus. I can’t wait to check it out.

At first I was just going to post a link to the chicken & rice recipe I always use, but when I mentioned to my husband that it was family favorites week, he said, “Let’s have chicken cordon blue.” And I just happenened to take a couple of pictures the last time I made it, so all in all, it seemed like the perfect week to post it.

Hope you all have a wonderful week!

Monday – still moving in, eat out
Tuesday – One Dish Chicken & Rice Bake
Wednesday – Chicken Cordon Bleu (recipe below)
Thursday – leftovers
Friday – club sandwiches
Saturday – Chili
Sunday – leftovers

Recipe for Chicken Cordon Bleu:

Ingredients:
2-6 boneless, skinless chicken breasts
thin sliced ham (2-5 pieces per chicken breast)
swiss cheese (sometimes I use American too) (1-2 slices per chicken breast)
pepper/seasonings

Directions:
Preheat oven to 350 degrees. Spray baking sheet or casserole dish with cooking spray. Place meat and cheese on top of chicken. Fold chicken breast over and stick 3-5 toothpicks in the chicken to secure it shut. Top each chicken breast with your choice of season. I use a little pepper and/or Morton’s Nature’s Season, and sometimes I sprinkle a little Shake n’ Bake seasoning on top as well. Bake for 40-50 minutes or until done.
Optional: 5 minutes before chicken is done, take out, and place half a piece of cheese on each chicken breast, or sprinkle some shredded cheese on top. Replace in oven and finish baking.

Good day! For this week’s menu I’ve included a recipe & pictures of my Mexican Chicken Casserole. I thought that I had posted this recipe before, but when I did a search on all my old posts, I found that I had merely listed it on a MPM post and never actually posted the recipe, so here it is.

Also, for anyone who’s interested, I’m planning on posting some “breakfast” recipes this week in honor of the back to school season. I remember when I was a kid, in the summer I would eat mostly cereal for breakfast, or sometimes we just had lunch instead of breakfast, so whenever school was back in session it was back to the breakfast-making grind for my parents. And sometimes it just seems like there’s such a limited selection for breakfast foods, so I thought it would be fun to look around for some different kinds of breakfast recipes to share. So you can check back for those in a few days.

In the mean time, here are this weeks menu selections. Happy Monday!

Monday – One Dish Chicken & Rice Bake w/ steamed veggies
Tuesday – Cheeseburger Macaroni w/ corn & rolls
Wednesday – Leftovers
Thursday – Mexican Chicken Casserole (recipe below)
Friday – Sub sandwiches
Saturday – Pizza
Sunday – Leftovers

Mexican Chicken Casserole:
2 cans chicken breast, drained or 3-4 boneless chicken breasts, cooked & chopped/shredded
1 reg bag tortilla chips
1 1/4 cup chicken broth or water (I use the broth drained off of the canned chicken)
2 cups greated cheddar cheese
2 cans cream of chicken soup
1 tablespoon chili powder
1 teaspoon garlic salt
1 – 1 1/2 cups of salsa (I never put an exact amount)

Spray 9X13 casserole dish with cooking spray. Mix together all ingredients except chips. Layer bottom of casserole dish with crushed chips. Then place part of the chicken mixture on top of the chips. Continue to layer chips and chicken mixture, ending with chips on top. Then sprinkle some additional cheese on top. Cover with foil and bake at 350 degrees for 45 minutes.

Tip: I usually place a pile of chips on a plate and then place the casserole on top of the chips. Additionally I get out additional salsa, shredded lettuce, extra cheese, and sour cream to go on top. You could also use peppers, onions, diced tomatoes, or any other topping with this recipe.

Also, the original recipe (that I played around with to come up with this one) included jalepeno peppers and rotel tomatoes with the chicken mixture instead of salsa.

(Casserole before cooking)

(casserole after cooking)

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This week I’ve included some pictures of the poulet I made last week, and I’ve added the recipe here again, just in case anyone missed it last week. The recipe turned out very well. My husband was a little unsure when he first heard what I was making, but when he saw it on his plate and had a taste, he was more than pleased. And for future reference, I found that this recipe was enough to feed us for at least two days. (possibly more, depending on how hungry my husband is)

And between that and the large pot of alfredo pasta that I made last week, we had so much leftovers that I never even got around to fixing some of the other items on last week’s menu, so I decided to just move them up to this week (making for an easy menu planning session, which is good because I’ve had a headache all day!). Happy Monday!

Monday – Chicken Cordon Blue

Tuesday – Tuna Noodle Casserole

Wednesday – leftovers

Thursday – spaghetti w/ garlic bread & salad

Friday – Red Beans & Rice, corn, rolls

Saturday – eat out

Sunday – breakfast stuff

Pictures of Poulet from Last Week:

Recipe for Poulet:
Stuffing Mixture:
1 pkg. stuffing mix
1 stick melted butter
1 c. water or chicken broth

Combine all ingredients in large mixing bowl.

Chicken Mixture:
2 1/2 c. cooked chicken, chopped
1/2 cup mayonnaise
1/2 cup chopped onion
1/2 tsp. salt

Other ingredients:
2 eggs
1 1/2 cups milk
1 cup cream of mushroom soup
2 cups shredded cheddar cheese (optional)

Butter casserole dish. Layer stuffing, chicken mix and then stuffing mix again. Beat eggs and add milk. Pour over casserole (do not pack or smooth down, leave loose). Let chill in refrigerator for 2 hours or overnight. Before baking, pour cream of mushroom soup over top and bake at 350 for 40-45 minutes. Take out and sprinkle cheese over top of casserole. Bake an additional 5 minutes or until cheese is melted.

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