Recipe: Chicken Cordon Bleu Casserole

I can't say enough for the one-pot supper.

It makes for easy clean-up, it's usually warm and comforting, and it often makes great use of cheap ingredients.

I'd never eat cream of chicken soup by itself, but stick it in a casserole and it takes me back to my childhood.

This recipe from Goodhousekeeping magazine makes good use of that versatile ingredient — and it should take you 15 minutes or less to prepare it for the oven.

Then just sit back and wait for that casserole goodness.

Yield: 6 servings

1 pound baby red potatoes, cut into 1-inch chunks

1 pound chicken-breast tenders

1 bag broccoli florets

1 can condensed cream of chicken soup

8 ounces cooked ham in 1 piece, cut into 1/2-inch chunks

1 cup shredded Swiss cheese

1/2 cup milk

2 tablespoons chopped fresh parsley leaves

1 garlic clove, finely chopped

Preheat oven to 350 degrees.

Meanwhile, in a microwave-safe large bowl, place potatoes and 2 tablespoons water. Cover bowl with waxesd paper and microwave on high 3 to 4 minutes or until potatoes are fork-tender, stirring once.

Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13-inch-by-9-inch glass or ceramic baking dish. Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.