Cheesy Chicken Cordon Bleu Casserole Food

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.

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.
• In large microwave safe bowl, place potatoes and 2 tablespooons of water. Cover the bowl, and microwave on high for 3 to 4 minutes or until potatoes are fork tender, stirring once.
• Add chicken and all remaining ingredients to potatoes. Toss well.
• Transfer mixture to 9x13 baking dish.
• Bake uncovered for 50-55 minutes or until chicken no longer shows pink and cheese is bubbly.
• NOTE: Spray casserole dish with cooking spray or foil line the casserole dish for easier clean up.____This can be assembled the night before and then cooked right before serving.

CHEESY CHICKEN CORDON BLEU CASSEROLE

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.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 375.
• Season the chicken with salt and pepper, to taste. Cook the chicken in a large skillet over Medium/High heat until it is no longer pink. Remove from heat, drain and set aside.
• In a large bowl, mix the cream of chicken soup, cream of celery soup, milk, white wine, garlic powder and seasoned salt. Whisk until well combined.
• Stir chicken and ham into the soup mixture.
• In the pan used to cook the chicken, heat the olive oil over Medium/High heat. Add the peppers and saute for 5 minutes.
• Stir peppers into the chicken/ham/soup mixture until well combined.
• Stir the cooked penne into the chicken/ham/soup/pepper mixer and mix gently until combined.
• Spray a large glass baking dish with cooking spray and pour the mixture into the dish. Spread it out evenly.
• Layer Swiss cheese on top of the chicken/soup mixture (or sprinkle cheese evenly over the top if using shredded).
• In a small bowl, add Panko.
• Pour melted butter over Panko and mix around until the crumbs are moist.
• Sprinkle the crumbs over the cheese.
• Cover with foil and bake 30 minutes until cheese is melted and chicken/soup mixture is hot.
• Uncover and turn oven to broil. Broil until the crumbs begin to brown (about 5 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.

AFTER THE HOLIDAYS CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium heat. Coat the hot pan with olive oil; add chicken and cook until browned on all sides, 5 to 7 minutes. Season with paprika, salt, and pepper. Add onion and garlic; cook until softened, about 5 minutes. Add ham and cook for 2 more minutes.
• Mix condensed soups, sour cream, 1/2 cup Swiss cheese, and chicken broth together in a separate bowl. Add to the chicken mixture and stir until well combined. Transfer to a large casserole dish and top with remaining Swiss cheese.
• Cook in the preheated oven until casserole is cooked through and cheese is melted, 20 to 25 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

Steps:

• Heat oven to 375ºF.
• Prepare stuffing as directed on package.
• Mix soup and mustard in medium bowl until blended; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole sprayed with cooking spray; top with cheese and stuffing.
• Bake 35 to 40 min. or until heated through.