Chicken Cordon Bleu Pasta Casserole Food

CHICKEN CORDON BLEU PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended., Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through.

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 PASTA CASSEROLE

Steps:

• 1. Cook macaroni according to package directions to al dente; drain.
• 2. In a large saucepan, melt 2 tsp. butter over medium heat; add onion and garlic. Saute and stir for 2-3 minutes. Add the cream and the cream cheese, stirring until smooth. Add salt, pepper and 1 cup swiss cheese. Stir until blended.
• 3. In a large bowl, mix together the chicken, bacon, ham and pasta. Add the sauce and toss to coat.
• 4. Pour mixture into a greased 9x13" baking dish. Sprinkle with the remaining cheese and bread crumbs. Bake, uncovered, in a preheated 350-degree oven for about 20 minutes or until heated through and bubbly. Serve with a green salad and crusty bread.

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:

• 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.

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 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).