Creamy Chicken Cordon Bleu Casserole

Ingredients

1 (8 ounce) package wide egg noodles

2 cups chopped cooked chicken breast

8 ounces cooked ham, cubed

8 ounces Swiss cheese, cubed

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup 2% milk

1/2 cup light sour cream

2 tablespoons butter

1/3 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch casserole dish.

2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish.

3. Top noodles with chicken, ham, and Swiss cheese.

4. Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.

5. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.

6. Butter, parmesan cheese and bread crumbs mixed together in a skillet and poured over casserole.

7. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes.

8. Allow to cool slightly before serving.