Chicken Cordon Bleu Casserole Cooking With Paula Deen Magazine Recipes

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:

• 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 (COOKING WITH PAULA DEEN MAGAZINE)

Steps:

• Preheat oven to 350 degrees. Spray an 11x7-inch baking dish with cooking spray.
• In a medium saucepan, melt butter over medium-high heat. Add onion and garlic; cook until onion is tender. Add chicken and ham; cook until heated through. Add rice, and cook 1 minute, stirring constantly. Stir in chicken broth, milk, salt, and pepper; cook 2 minutes.
• Pour mixture into prepared baking dish. Sprinkle with cheese. Cover and bake for 45 minutes or until rice is tender.

CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F.
• Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.
• Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
• Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
• Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

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.

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 FOR TWO

Steps:

• Preheat oven to 400 degrees.
• Line with foil and lightly spray a small baking sheet with nonstick spray.
• Melt butter over medium high heat in a saute pan.
• Add chicken and saute until beginning to brown, about 5 minutes.
• Stir in shallots and saute until softened, 2 minutes.
• Sprinkle mixture with flour, cook 1 minute.
• Combine apple juice and broth; slowly add to chicken in saute pan, stirring constantly to avoid clumping.
• Stir in cream, Parmesan, mustard, and thyme; simmer after each addition until sauce is thickened, about 5 minutes.
• Add BLANCHED broccoli; season with salt and cayenne pepper.
• Reduce heat to low.
• Hollow out loaves by cutting off tops and tearing out insides. (Remove as much bread as possible.).
• Compress any remaining bread inside loaves to make room for filling-you need space.
• Toast loaves directly on oven rack, about 5 minutes; remove to prepared baking sheet.
• Arrange ham slices in bottom of each loaf.
• Using a slotted spoon, divide chicken mixture evenly between rolls, RESERVING sauce in pan for last step.
• Top the chicken in each loaf with a slice of Swiss and sprinkle with 1 teaspoon Parmesan.
• Bake "casseroles" until cheese melts, 7-10 minutes. (For extra browning, broil casseroles on high, 3-5 minutes.).
• Serve each casserole with reserved cream sauce.

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 350°F (175°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°F (190°C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
• Place chicken && ham cubes in glass baking dish. Pour alfredo sauce over chicken && ham, top with Swiss cheese.
• Bake in preheated oven until golden brown and bubbly, about 30 minutes.

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 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.