I’ve said it before and I’ll say it again. 

When my Mom cooked she used every pot and pan in the house.

For one meal.

Today I cooked a casserole that was definitely a salute to my Mom’s methods of cooking.

A 13×9 pan.  A bowl (to mix milk and soup) and a whisk and a measuring cup. A saucepan (to make stuffing) and a spoon to dish it out.  A cutting board (and ceramic knife).

Okay – not every pot and pan, but it sure felt that way when I was cleaning up.

But it was tasty – and no, I didn’t take any pictures.

I’m a tired fat old lady.

If you want to mess up your kitchen here’s the recipe:

CHICKEN CORDON BLEU BAKE

6 oz package stuffing mix                               ¼ t seasoning salt

10.75 oz can cream of chicken soup               ½ # sliced deli ham cut into 1-inch strips

¼ C milk                                                         2 C shredded Swiss cheese

4 C cubed cooked chicken

Preheat 350 º grease 13×9 pan

Prepare stuffing mix according to directions; whisk together soup and milk

Toss chicken with seasoning salt; put in bottom of baking pan.  Layer with ham, Swiss cheese, soup mixture and stuffing. 

Bake, covered 30 minutes.  Uncover; bake until cheese is melted (additional 10-15 minutes).

I’ll talk more about what wore out my fat old ass next week.

If I remember. 

The photo below was posed by professional food (and it looks more orange because the original recipe calls for 1/2 C Swiss cheese and 1 1/2 C cheddar – and I’m, like, since when do you use cheddar in Cordon Bleu Chicken?)