Now that I'm working five 8-hour shifts each week, I need some easy go-to meals for the weeknights. I don't want to end up having a bunch of frozen, processed meals though. This is one recipe I came up with.
When I saw this recipe from Taste of Home, I was intrigued. I love Chicken Cordon Bleu, in its true form, or in this casserole. I also love pizza. I could eat it every week. I don't- but I could.
I used that TOH recipe as inspiration for this recipe. I wanted to avoid using breaded chicken, so I used breast meat from a rotisserie chicken. You could always use boiled or baked chicken. Also, that original recipe has way too much cheese for my arteries. So I created my own.
This pizza was so good! We devoured it! It would have been nice paired with a salad, but since we didn't have the makings of a salad, we had dessert instead- vanilla ice cream with fresh sliced strawberries. Yum!!
Keep in mind, the following ingredients are approximate. Cooking is much less of an exact science than baking is, so I often don't measure the exact amounts of what I use. You could always use more or less of an ingredient to suit your tastes.
Ingredients:
Your favorite pizza crust or dough
1/2 cup Alfredo sauce (I used light)
1/2 cup lean ham, shaved and cut into strips
3/4 cup cooked chicken breast, cubed or shredded
3/4 cup shredded Swiss cheese
Pepper, to taste
Directions:
Follow the directions for using your favorite crust or dough. (I often use a pre-made crust and just have to top it and heat the toppings, but this time I happened to use a dough. For my dough, I stretched it over a baking pan, topped it with the toppings and baked it for 15 minutes at 450 degrees. Your time and oven temp will vary depending on your crust or dough.)
Then top the crust/dough with the Alfredo sauce, followed by the ham, chicken and cheese. Sprinkle with pepper. Bake until toppings are heated through and cheese is melted (and if using dough, until the dough is light golden brown).
Yields: 6 slices
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