Easy Chicken Cordon Bleu

Preheat oven to 375 degrees

4 TBS butter, melted
2 cups crushed corn flakes
4 boneless, skinless chicken breasts OR 8 chicken tenders
4 slices deli ham
4 slices Swiss cheese

Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 TBS lemon juice
1 tsp Dijon mustard

Dip chicken pieces in melted butter.
Press 1 side into crushed corn flakes and layer in a 13" X 9" baking dish, corn flake side down.
If using chicken tenders, place 2 pieces close together, as this will make 1 serving.
Place 1 slice of ham on each breast or 2 tenders,
Place 1 slice of cheese on top of each slice of ham.
Mix sauce ingredients well and spread evenly over chicken/ham/cheese, making sure that all meat is covered.
Sprinkle remaining cornflakes on top of sauce.
Bake 20 - 30 minutes or until chicken is done.

Serves 4
(Served at the 2019 R1 Ward Adult Christmas dinner along with rice pilaf)
Baked chicken freezes well - just thaw and re-heat
Recipe from Suzanne Manutai

Crock Pot Brown-Sugared Baby Carrots

2 LBS (32 oz) Baby Carrots
1/2 tsp Salt
1/2 cup Brown Sugar, firmly packed
4 TBS Butter, cut in small pieces
1 TBS minced fresh Parsley (Optional)

Place carrots in crock pot and sprinkle with salt, brown sugar and butter.
Cover and cook on HIGH for 3 - 4 hours.
Check for tenderness at  2 1/2 - 3 hours, and stir.
Cook until at desired tenderness.
Stir and serve.

Easy Green Chili Chicken Casserole - KETO

3 cups shredded or diced cooked chicken
8 oz cream cheese, softened
3/4 cup sour cream
1 7-oz can diced green chilies
1/2 tsp cumin
1/4 tsp each salt and pepper
1 1/2 cups shredded cheese of choice, divided

Preheat oven to 350.
In a large bowl, mix all ingredients together, reserving 1/2 cup shredded cheese.
Spread mixture into an 8" X 8" casserole dish.
Sprinkle reserved cheese over top.
Bake for 35 - 40 minutes until hot and bubbly and cheese is browned.