Creamy Chicken Cordon Bleu Casserole Recipe Recipes Recipe For Stuffed

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 & STUFFING CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Spray a 9 x 13 baking dish with non-stick spray.
• Place chicken on bottom then layer with ham and cheese.
• Mix cream of chicken soup with water and pour over chicken.
• Melt butter and mix with stuffing mix and place on top.
• Cover and bake for approximately 1 1/2 hours or until juices run clear.
• For a crunchier topping, remove cover for last 30 minutes or so of baking time.
• No need to salt or season since the stuffing provides all of this for you.

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.

STUFFED CHICKEN CORDON BLEU

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place chicken in the freezer until slightly frozen, about 15 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and cut in half when cool.
• Add mushrooms and garlic to the bacon fat and cook over medium-high heat, stirring occasionally, for about 2 minutes.
• Mix 1/2 of the ale with 1 tablespoon cornstarch in a small bowl. Add to the mushroom mixture; cook and stir until slightly thickened, 2 to 3 minutes. Remove from the heat and set aside.
• Combine milk and butter in a saucepan over medium heat; cook until butter melts and mixture is warm. Mix remaining beer with remaining cornstarch in a small bowl; add to the milk mixture along with chicken bouillon. Cook and stir until slightly thickened, 3 to 5 minutes. Remove from the heat and combine with mushroom mixture.
• Preheat the oven to 400 degrees F (200 degrees C). Line a casserole dish with parchment paper.
• Place eggs in a pie plate and mix with a fork until beaten. Place bread crumbs in a separate pie plate.
• Remove chicken from the freezer. Cut a small pocket into each breast; do not cut in half or cheese will melt out during baking. Divide bacon and Swiss cheese evenly and stuff in chicken breasts. Immediately dip in beaten egg mixture, then dredge in bread crumbs. Place in the prepared casserole dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Just before the chicken is ready, warm the cream sauce on the stove.
• Plate chicken and ladle warm sauce over each portion.

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.

STUFFED CHICKEN CORDON BLEU WITH PROSCIUTTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with cooking spray.
• Place chicken on a cutting board. Holding a sharp knife horizontal to the board, cut a 3-inch deep pocket lengthwise in the thick side of each breast. Place a slice of Swiss cheese and two slices of prosciutto in the pocket of each chicken breast. Place in the prepared baking dish and sprinkle chicken evenly with breadcrumbs, salt, and pepper. Place 1/2 tablespoon of butter on top of each chicken breast.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken bakes, prepare sauce by mixing soup, sour cream, and lemon juice together in a pot. Heat over medium heat until sauce thins a bit. Add water, 1 tablespoon at a time, to thin sauce to desired consistency (should be slightly runny to pour over chicken).
• Top chicken with sauce and serve.

ASPARAGUS-STUFFED CHICKEN CORDON BLEU WITH A CREAMY WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
• Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
• Prepare stuffing mix as directed on package; set aside.
• In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
• Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
• Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
• Bake for 40 minutes, or until the chicken is browned and juices run clear.
• Meanwhile, prepare the sauce that will accompany this delicious dish.
• White Wine Sauce:.
• Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
• Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).

CHICKEN CORDON BLEU WITH DIJON CREAM SAUCE

Steps:

• Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each down with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
• Cover each breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut the ham steak into very thin slices.
• Spread 1/4 cup Gruyere over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold the chicken over like an omelet, enclosing the cheese and ham. Secure the open edges with 4 to 5 toothpicks.
• Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in the breading. Transfer to a wire rack and move to freezer for 20 minutes to help the breading adhere to the meat.
• Preheat the oven to 385 degrees F (195 degrees C). Place chicken in a baking dish.
• Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
• Meanwhile, make the sauce. Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
• Melt butter and stir in flour to create a roux. Let the roux cook to burn off the flour taste, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting the sauce come together before adding more milk, until everything is well incorporated. The sauce will still be a little thin. Add Parmesan cheese and nutmeg, stirring constantly until cheese in melted evenly into the sauce. Stir in Dijon mustard. Simmer sauce until it is at least thick enough to coat the back of a spoon. Season with salt and pepper.
• Remove chicken from oven and transfer to plates. Remove toothpicks. Ladle sauce over chicken and serve immediately.