CHICKEN CORDON BLEU CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
- Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
- Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
- Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
- Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
- Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.
CHEESY CHICKEN CORDON BLEU CASSEROLE
Steps:
- Preheat oven to 350 degrees.
- Mix seasoning blend and set aside.
- Rinse chicken and pat dry, cut into 1 inch chunks and place in a bowl.
- Season chicken with half the seasoning blend and mix well.
- In a large pan add about 2 tablespoons of olive oil over medium heat, add onion and sun dried tomatoes, cook for about 5 minutes, add garlic and cook 1 minute more.
- Add chicken and cook for about 6 minutes per side. Toss in olives and remove chicken from heat and set aside
- In a medium pan, add 2 tablespoons of olive oil and butter over medium heat. Add flour and whisk well for about 2 minutes, reduce heat to medium low, add milk and cream, whisking well.
- Add remaining seasonings and whisk well. Toss in 2 cups of cheese, whisk well. Remove from heat and set aside.
Nutrition Facts : ServingSize 4-6
CHICKEN CORDON BLEU CASSEROLE
I love making casseroles, and this one's so simple. The chicken breasts, Swiss cheese, and ham are cubed, rather than stuffed and rolled, giving you all the flavor of Cordon Bleu in much less time.
Provided by Wanda Cleaver Geitner
Categories World Cuisine Recipes European French
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
- Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
- Bake in preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 24.2 g, Cholesterol 137.4 mg, Fat 28 g, Fiber 0.8 g, Protein 36.2 g, SaturatedFat 10.6 g, Sodium 1016.5 mg, Sugar 3.6 g
CHEESY CHICKEN CORDON BLEU CASSEROLE
Here is another one that doens't last long at our house. Everyone loves it. A nice green salad or green beans go well with this. For my make ahead weekends, I prep the chicken and ham and combine with the cheese and freeze. Prep time does not include time to cook ham and chicken. The day to cook - just defrost in the refridgerator while I'm at work - and then make the sauce while the oven preheats. Leftovers are rare at our house but boy are they good!
Provided by PamMal
Categories One Dish Meal
Time 1h
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Spray 9 x 13 pan with non-stick cooking spray.
- Combine cooked chicken, cooked ham and mozerella cheese in a large bowl. Set aside.
- In a large sauce pan, melt butter. Add flour to make paste and cook for 2 minutes.
- Add 2 cups milk, heat to a boil, stirring constantly.
- Remove from heat and add ground mustard and nutmeg.
- Pour sauce over chicken mixture, coat well.
- Transfer into prepared pan.
- Bake uncovered for 45 minutes or until top is bubbly and brown.
Nutrition Facts : Calories 545.6, Fat 35, SaturatedFat 19.6, Cholesterol 146.4, Sodium 2104.4, Carbohydrate 15.3, Fiber 0.5, Sugar 0.8, Protein 41.2
CREAMY CHICKEN CORDON BLEU CASSEROLE
This is a second version of another member's yummy casserole. It has all the creamy and wonderful flavor of chicken cordon bleu with a little of the fat and hassle removed.
Provided by Felicia
Categories Main Dish Recipes Chicken Chicken Cordon Bleu Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
- Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
- Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
- Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 29.9 g, Cholesterol 110 mg, Fat 23.6 g, Fiber 1.4 g, Protein 29.5 g, SaturatedFat 11.9 g, Sodium 687.2 mg, Sugar 2.6 g
CHICKEN CORDON BLEU CASSEROLE
I love this casserole. I also love the fact that it doesn't use any "cream of" soups. Plan in advance - the dish must be prepared and refrigerated for two hours and then sit at room temperature for 1 hour before baking. I got this wonderful recipe from Paula Deen's magazine.
Provided by CookingONTheSide
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 623.3, Fat 34.8, SaturatedFat 19.6, Cholesterol 241.5, Sodium 1419.7, Carbohydrate 42, Fiber 2.8, Sugar 1.7, Protein 35.3
CHICKEN CORDON BLEU CASSEROLE
Take the traditional ingredients for a French classic with chicken, cheese, and ham and cook them together for great flavor and easy cleanup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, combine broth, sour cream and gravy; mix well with wire whisk. Stir in uncooked noodles, peas, ham, paprika and 1/8 teaspoon of the pepper. Spoon into ungreased shallow 2-quart casserole.
- Place chicken over noodle mixture; sprinkle with seasoned salt and remaining 1/8 teaspoon pepper. Cover with foil.
- Bake covered at 375°F. for 30 minutes.
- Uncover casserole; bake 20 minutes or until chicken is fork-tender and juices run clear, and noodles are tender and thoroughly heated.
- Place 2 cheese slice halves over each chicken breast half. Bake an additional 5 minutes or until cheese is melted.
Nutrition Facts : Calories 550, Carbohydrate 35 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 3 g, Protein 46 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 4 g
CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY
There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
- On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
- Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
- Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
- After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
- Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
- Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
- Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
- Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
- Slice the chicken and serve drizzled with Dijon sauce.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams
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- Preheat oven to 400°F. Melt 2 tablespoons of the butter in a large saucepan over medium-high. Add flour; cook, stirring often, 1 minute. Stir in half-and-half; bring to a simmer, and cook, stirring occasionally 2 minutes. Remove from heat. Add Swiss and Gruyère, stirring often, until melted. Stir in cream cheese and sour cream until smooth. Stir in mustard, thyme, and salt. Stir in chicken and ham until combined.
- Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake in preheated oven until bubbling and lightly browned, about 30 minutes.
- Meanwhile, melt remaining 3 tablespoons butter in a medium skillet over medium-high. Add breadcrumbs, and cook, stirring often, until golden brown, about 3 minutes. Stir in parsley. Sprinkle breadcrumb mixture over casserole; serve hot.
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