Dutch Oven Chicken Cordon Bleu Casserole

Recipe

3 small chicken breasts, cut in 1-inch cubes
salt and pepper, to taste
1/2 cup milk
1 large egg
2 cups panko bread crumbs
8 ounces deli sliced ham diced cut into 1 inch pieces
8 ounces Swiss cheese sliced
1 stick melted butter divided
1 (10.75 oz.) can condensed cream of chicken soup
1 cup half and half
1/3 cup grated parmesan cheese
1 12 oz package egg noodles

Place cubed chicken breasts in a large bowl. Salt and pepper to taste.

In a small bowl whisk together milk and egg.

Pour panko bread crumbs in a shallow dish or bowl.

Using tongs, dip the chicken pieces in egg mixture, then roll the chicken pieces in the bread crumbs and place them in a well oiled 10 inch Dutch oven.

Distribute sliced ham over the chicken. Distribute the swiss cheese over the ham.

In a medium bowl, whisk together, 1/2 of the melted butter, chicken soup, half and half, and parmesan. Pour it over the contents of the Dutch oven.

Bake for 45 minutes at 350 Deg. F. using 7 coals beneath and 14 coals on top.

In the meantime, cook egg noodles according to the package directions. Drain and coat them with the remaining butter. When the casserole is ready serve over the egg noodles and enjoy.