Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken cordon bleu casserole. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
My Chicken Cordon Bleu Casserole will knock your socks off. It is so much easier than a traditional rolled and breaded cordon bleu and has even more flavor. This has chicken, ham, and swiss in a creamy dijon sauce.
Chicken Cordon Bleu Casserole is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Chicken Cordon Bleu Casserole is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have chicken cordon bleu casserole using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Cordon Bleu Casserole:
- Take topping
- Prepare unsalted butter
- Take panko bread crumbs
- Get crushed dried parsley
- Make ready salt & pepper
- Make ready casserole
- Make ready cooked chicken, diced or shredded (rotisserie chicken is excellent)
- Take very thinly sliced deli-style honey ham, rough chopped
- Get thin sliced baby Swiss cheese
- Prepare sauce
- Get butter
- Prepare flour
- Take milk
- Prepare fresh squeezed lemon juice
- Get dijon mustard
- Make ready smoked paprika
- Get white pepper
- Prepare salt
Chicken Cordon Bleu Casserole has layers of chicken, ham, cheese sauce, and buttery Panko breadcrumbs. This is an easy dinner that everyone loves. It's the week after Thanksgiving and I have no desire to cook anything unless it's as easy as pie. Super easy to make Chicken Cordon Bleu Casserole recipe is made completely from scratch.
Steps to make Chicken Cordon Bleu Casserole:
- Preheat oven to 350°F. Butter a 9- x 13-inch baking dish. Set aside.
- Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
- To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
- To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
- Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown.
- Remove from oven and allow to cool for 5-10 minutes prior to serving.
The foundation for this Chicken Cordon Bleu Casserole recipe is the traditional Chicken Cordon Bleu dish, which is essentially a chicken breast, pounded thin, stuffed with a slice of ham and a slice of Swiss cheese. It can be baked or fried and then is typically smothered in a creamy sauce. Low Carb Chicken Cordon Bleu Casserole Recipe. Traditionally, cordon blue is chicken wrapped around cheese or with a cheese filling. I took the classic flavors of cordon bleu - chicken, ham, and swiss - and combined them into an easy.
So that’s going to wrap this up for this special food chicken cordon bleu casserole recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
