Chicken Cordon Blue Casserole 5fix Food

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.

EASY CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray.
• 1. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.2. Melt the butter over medium heat, in a medium saucepan, and add garlic as it melts. Keep stirring with a rubber spatula to avoid burning. 3. Stir in salt, pepper, Dijon mustard, smoked paprika and lemon juice. 4. Whisk in the flour and cook for 1 minute. 5. Add the milk, slowly. Whisk often to keep clumps from forming. Turn the heat to high and cook until the sauce thickens and boils completely. 6. Pour the finished sauce over the base layer already in the dish. 7. Mix the topping ingredients, in a small bowl, until the butter is evenly distributed over the crumbs. 8. Sprinkle over the top of the dish and bake for 45 minutes at 350 degrees. Allow to cool for 10 minutes before serving so the sauce with thicken just a bit.

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 BLUE CASSEROLE #5FIX

Steps:

• Preheat oven at 350 degrees. Spray with a nonstick cooking spray a 7 x 11 inch baking dish.
• In a large bowl combine chicken, ham and cream of mushroom soup. Pour chicken mixture in casserole and top with mashed potatoes sprinkle with cheese. Bake for 35 minutes.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 425°F.
• Spray a 11 x 7 casserole with cooking spray.
• In a small saucepan whisk soup mix and water together, bring to boil.
• Boil 1 minute, stirring frequently. Remove from heat, set aside.
• Spread half the potatoes in casserole.
• Evenly distribute chicken and ham over potatoes.
• Evenly distribute 1 cup of swiss cheese over chicken and ham.
• Cover with the remaining potatoes.
• Pour soup mixture evenly over potatoes.
• Evenly distribute remaining 1 cup of swiss cheese over soup mixture.
• Tent loosely with non-stick foil.
• Bake at 425F, 20 minutes. Remove foil bake another 20 minutes.
• Remove from oven and let rest 5-10 minutes. Serve.

CHICKEN CORDON BLUE

Steps:

• Filet open chicken breasts and season.
• Layer 3 pieces swiss cheese and cut in half, wrap with ham and lay inside chicken breast.
• Fold chicken closed and place in sprayed foiled pan.
• Bake at 350* 25-30 minutes (dependent on size).
• Pull from oven, spoon on ranch, top with piece of cheese and breadcrumbs.
• Cook remaining 10 minutes.
• let rest 2 minutes before cutting (serving size with 1/2 cup of rice and 1/2 cup steamed vegetable is 1/2 breast - 525 calories dependent on vegetable choice).

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:

• 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.

CHICKEN CORDON BLUE CHEESE

Steps:

• prepare your boneless skinless chicken breasts by slicing them almost in half through the side - butterflying them.
• spread them open and set aside.
• pour your milk on a plate the appropriate size for your chicken breast to sit on.
• sprinkle your shake 'n' bake mixed with pepper to taste on another plate the same size.
• place two slices of ham together neatly.
• in the center of the ham sprinkle two teaspoons of blue cheese.
• roll the ham rather tightly to avoid losing your cheese.
• place the ham in the middle of the chicken breast and close it - secure with a couple of toothpicks.
• gently place the chicken in the milk and with your hand pat the top with the milk - a gentle milk bath will secure the shake 'n' bake and keep the chicken moist.
• now gently place in the shake 'n' bake and pat crumbles on the top and sides.
• place the breasts in a baking dish and cook at 350 degrees for 1 hour.
• allow the chicken to cool for 5 minutes before removing the toothpics and serve.