Cordon Bleu is a classic French preparation of thin slices of prosciutto and Gruyère cheese between two thin scallops of chicken or veal. The meat and cheese stack is breaded and sautéed. This casserole has similar ham, Swiss and chicken flavors.
In place of the peas, try frozen mixed vegetables or cut green beans. Or omit them from the casserole and serve a vegetable side dish.
Ready-to-eat salad greens tossed with tomato wedges and French dressing complete an easy dinner.