Chicken Cordon Bleu Casserole - cooking recipe

Ingredients

6 slices sourdough bread, crusts removed
6 slices swiss cheese
6 slices provolone cheese
1/2 cup Dijon mustard
5 slices prosciutto, thin slices, julienned
1 1/2 boneless skinless chicken breasts, cooked and cut into strips
4 large eggs
2 cups half-and-half
1/2 cup sour cream
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups caesar-flavor croutons, crushed

Preparation

Lightly grease a 13x9-inch baking dish.
Layer bread, Swiss cheese, and provolone in prepared baking dish.
Spread mustard over provolone cheese.
Sprinkle with prosciutto, and top with chicken strips.
In a medium bowl, whisk together eggs and half-and-half.
Whisk in sour cream, fresh herbs, salt and pepper.
Pour egg mixture over layered casserole.
Cover, and refrigerate for 2 hours.
Let sit at room temperature for 1 hour before baking.
Preheat oven to 350 degrees.
Cover with crushed croutons.
Bake for 45 minutes to 1 hour, or until hot and bubbly.