Chicken Cordon Bleu Casserole Easyhealthy Version For Two Recipes

CHICKEN CORDON BLEU CASSEROLE LOW CARB

Steps:

• Preheat the oven to 350 degrees F.
• Spray two 18.6 ounce individual baking dishes with non-stick spray and set aside. Click for 18.6 oz individual baking dishes. You can also use one 8 x 8 inch oven safe dish.
• Dice the chicken and cook over medium heat in a medium skillet for about 5 minutes. Stir occasionally. Drain the liquid.
• Place the cooked chicken in the bottom of the baking dishes, divided evenly.
• Chop the ham and scatter it over the top of the chicken in each dish.
• Lay the Swiss cheese slices on top of the ham.
• Melt the butter in a small sauce pan over medium heat.
• When butter is melted, quickly whisk in the flour to form a smooth roux. Do not brown!
• Once the roux is smooth and bubbly, slowly pour in the cold milk, while whisking, to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.
• Stir in the lemon juice, Dijon mustard, salt, paprika and pepper.
• Bring the sauce just back to a low boil and turn off heat.
• Pour the sauce evenly over the Swiss cheese layer and spread out.
• Melt the butter in a small saucepan.
• Stir in the Panko bread crumbs, salt and pepper.
• Layer the crumb mixture over the top of the casseroles and sprinkle each with the fresh chopped parsley.
• Bake uncovered for 30 minutes until hot and bubbly throughout and topping has turned a light golden brown.
• Remove the casseroles from oven and let sit to cool for 5 minutes prior to serving.
• Serve on top of individual trivets to protect the table or counter top from heat. Click for cork trivets.

CHICKEN CORDON BLEU CASSEROLE

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.

CHICKEN CORDON BLEU CASSEROLE

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.

HOLLY'S CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Mix the corn flake crumbs, Parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
• Mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. Place the rest of the chicken strips onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining 1/3 of the crumb mixture. Drizzle with 2 more tablespoons of melted butter if desired.
• Cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.

CHICKEN CORDON BLEU CASSEROLE FOR TWO

Steps:

• Preheat oven to 400 degrees.
• Line with foil and lightly spray a small baking sheet with nonstick spray.
• Melt butter over medium high heat in a saute pan.
• Add chicken and saute until beginning to brown, about 5 minutes.
• Stir in shallots and saute until softened, 2 minutes.
• Sprinkle mixture with flour, cook 1 minute.
• Combine apple juice and broth; slowly add to chicken in saute pan, stirring constantly to avoid clumping.
• Stir in cream, Parmesan, mustard, and thyme; simmer after each addition until sauce is thickened, about 5 minutes.
• Add BLANCHED broccoli; season with salt and cayenne pepper.
• Reduce heat to low.
• Hollow out loaves by cutting off tops and tearing out insides. (Remove as much bread as possible.).
• Compress any remaining bread inside loaves to make room for filling-you need space.
• Toast loaves directly on oven rack, about 5 minutes; remove to prepared baking sheet.
• Arrange ham slices in bottom of each loaf.
• Using a slotted spoon, divide chicken mixture evenly between rolls, RESERVING sauce in pan for last step.
• Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 teaspoon Parmesan.
• Bake "casseroles" until cheese melts, 7-10 minutes. (For extra browning, broil casseroles on high, 3-5 minutes.).
• Serve each casserole with reserved cream sauce.