Chicken Cordon Bleu Casserole

 For an 8-inch square pan:

Use two cooked chicken breasts (see previous recipe), and cut them into cubes.  Cube up Swiss cheese and ham lunch meat.  Mix these all together and put into the pan.  Use the amount that looks right for the proportions you want.

Top with a mixture of mayo and Dijon mustard.  I usually do about 3:1 ratio for this, but taste it.  You can use as much or little as you want.

Then sprinkle some small flavored bread crumbs on top (I just use the canned Italian flavor ones).  Fairly sparse layer.  

Bake at 350 degrees until the cheese is nicely melted and the casserole is hot, about 15 min or so.

Baked Chicken Breasts

 Less of a recipe, more of a life hack. . .

Take your boneless skinless chicken breasts and cut off all the nasty fatty bits.  Then submerge them in lukewarm, salty water for 15 minutes.  Remove and pat them dry.  Rub olive oil and spices on them (I put them in a bowl to do this and really massage it in).  Italian seasoning and a garlic herb mixture is always good.  Then bake in a 400 degree oven until the meat thermometer says they are safe.  They will be moist and tasty.

I usually do a large pan and then put one or two in a ziplock bag and freeze them.  They defrost quickly in the microwave and are useful for so many things.