Cordon Bleu Chicken Casserole Food

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:

• Lightly grease a 13x9-inch baking dish.
• Layer bread, Swiss cheese, and provolone in prepared baking dish.
• Spread mustard over provolone cheese.
• Sprinkle with prosciutto, and top with chicken strips.
• In a medium bowl, whisk together eggs and half-and-half.
• Whisk in sour cream, fresh herbs, salt and pepper.
• Pour egg mixture over layered casserole.
• Cover, and refrigerate for 2 hours.
• Let sit at room temperature for 1 hour before baking.
• Preheat oven to 350 degrees.
• Cover with crushed croutons.
• Bake for 45 minutes to 1 hour, or until hot and bubbly.

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.

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 - EASY/HEALTHY VERSION FOR TWO

Steps:

• Heat oven to 350
• Pour oil in a large skillet and heat over med-high heat.
• Drain chicken from can and add to heated oil.
• Tear apart ham (bitesize pieces) and add to skillet.
• Keep stirring chicken/ham mixture around in skillet until chicken is slightly browned and there should be no oil left - it should all be absorbed.
• (appx 5 minutes total).
• Transfer chicken/ham mixture from skillet to a 9x9 (or close to 9x9) baking dish, add 1/2 cup of cheese, and set aside.
• Return skillet to stove and turn heat down to medium. Pour in the cream of celery soup and gradually add milk and stir to make smooth. Keep it bubbling for about a minute then turn down to low.
• Add dill, garlic, onion, nutmeg, and salt & pepper to soup mixture and stir until blended. Pour soup mixture over chicken/ham/cheese mixture and gently stir until everything is covered.
• Sprinkle bread crumbs on top then sprinkle on the remainder (1/4 cup) of the cheese. I usually then sprinkle on some more dill and black pepper but it's just for presentation.
• Bake at 350 for about 20 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.

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 BAKE (CASSEROLE)

Steps:

• Assemble Casserole:.
• Layer chicken, cheese and ham in a greased 9x13-inch pan.
• Saute onions in butter.
• Stir in flour and blend in milk, add dry mustard and seasonings.
• Cook and stir until thickened.
• Pour over ham and sprinkle with topping.
• To Make Crunchy Topping:.
• Mix together the coarse breadcrumbs, shredded cheddar cheese, and the melted butter until combined before sprinkling over the ham.
• Bake at 350º for 30 minutes.
• I served it with brown rice and a salad.

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.