Chicken Cordon Bleu Casserole Recipe Recipe For Chicken

CREAMY CHICKEN CORDON BLEU CASSEROLE

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.

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 375 F.
• In a large sauté pan or skillet, melt the butter over medium heat and add the onion, sautéing for about 5 minutes, until the onions are translucent. Add the mushrooms and sauté until they are cooked through, about another 5 minutes. Add the garlic, thyme and the flour and stir, coating the vegetables completely and cooking for about 2 minutes, until you just feel the flour begin to stick to the pan.
• Add the milk in 3 additions, stirring or whisking after each addition. Bring the sauce to a simmer, stirring constantly, and then add the diced chicken and ham, returning the sauce to a simmer. Add the Swiss and 1/3 cup of the Parmesan cheeses and stir until the cheese has melted and the sauce is smooth. Stir in the vermouth (if using) and season to taste. Spoon the mixture into a casserole dish (or you can simply bake in the skillet if it is ovenproof).
• Stir the breadcrumbs and remaining 1/3 cup of Parmesan and sprinkle this over the casserole. Bake it uncovered for about 30 minutes, until it is bubbling around the edges. Allow the casserole to sit 10 minutes before serving.
• The casserole can be served on its own, over cooked pasta, potatoes or rice, or with toasted garlic bread.

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.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• 1. Preheat oven to 425. Begin by cutting the tenderloins into cubes.
• 2. Add them to a large rimmed pan with a little bit of water (just enough to keep the chicken from burning to the bottom of the pan).
• 3. Cover and cook (stirring occasionally) until chicken is completely cooked. This usually takes about 15 minutes on medium-high (times may vary, so just keep an eye on it while you cook).
• 4. While the chicken is cooking prepare two boxes of stuffing according to the directions on the box.
• 5. Grease a 9x13 pan.
• 6. Create a layer of stuffing across the bottom of the pan. For this part, I generally get my hands wet with cold water and do a quick pat down to make the layer nice and flat.
• 7. Take the Swiss cheese and lay all of the pieces out over the stuffing, creating a thin layer of cheese.
• 8. When the chicken is completely cooked, remove the pan from heat and use a strainer to remove excess liquid from chicken.
• 9. In a large bowl mix the diced chicken, cubed ham, 1 can of cream of mushroom roasted garlic soup, and 1/2 can of golden mushroom soup together. (Optional) If adding French Fried Onions to casserole, add half of the package into this creamy mixture and reserve the other half for topping the casserole after it is done baking.
• 10. Take the cream of mushroom soup mixture and evenly spread it out over the first cheese layer. A spatula works well for this part.
• 11. When the mixture is evenly spread, take the Muenster cheese and create another even cheese layer.
• 12. Sprinkle salt and pepper over the top.
• 13. Cook in the over for 20-25 minutes. Cheese should be melted and casserole will be bubbling (this lets you know it is done). (Optional) If you are using French Fried Onions, cook the casserole for 20 minutes, top with onions, and cook an additional 5 minutes.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 375ºF.
• Prepare stuffing as directed on package. Set aside.
• Mix soup and mustard in medium bowl; stir in cooked chicken, broccoli and ham.
• Spoon mixture into 2 quart casserole dish (9x9 inch baking dish) sprayed with non-stick cooking spray.
• Top with cheese slices and then sprinkle on the stuffing.
• Bake 35 to 40 minutes or until heated through and cheese is melted.

WEEKNIGHT CHICKEN CORDON BLEU CASSEROLE

Steps:

• Grease 9x13 casserole pan.
• Spread chicken breasts in pan.
• Top each with a piece of ham, then cheese.
• Mix together in a bowl the cans of soup and milk.
• Pour over chicken.
• Spread box of prepared stuffing mix over chicken.
• Pour melted butter over stuffing mixture.
• Bake at 325 degrees for 1 1/2 to 2 hours.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
• Brown in a little oil until golden.
• Place chicken in a baking dish, add cheese and ham.
• Mix soup with 1 cup of milk and pour over all.
• Bake at 350°F for 30-35 minutes, or until tender and bubbly.