Potluck Cordon Bleu Casserole Recipes

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Put a large pot of water on to boil. Cook broccoli in the boiling water until just tender and bright green, about 3 minutes. Transfer to a large bowl with a slotted spoon. Add pasta to the boiling water and cook according to package directions. Drain and rinse with cold water. Transfer to the bowl with the broccoli.
• Heat butter in a large skillet over medium heat. Add chicken, onion, salt and pepper. Cook, stirring frequently, until the onion has softened and the chicken is no longer pink throughout, 6 to 8 minutes. Add flour and mustard. Stir until coated. Add milk and bring to a boil. Cook, stirring, until thickened slightly, 2 to 4 minutes. Transfer to the bowl with the broccoli and pasta. Stir in cheese, ham and parsley. Transfer the mixture to a 9-by-13-inch baking dish, spreading evenly. Combine panko and oil in a small bowl. Sprinkle over the casserole.
• Bake until the casserole is heated throughout and the breadcrumbs are beginning to brown, about 30 minutes (or 50 minutes, if casserole has been frozen).

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.

CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place bread slices in the bottom of a greased 9x13-inch pan.
• Layer chicken, cream cheese slices and ham over bread.
• Sprinkle with 1 cup shredded Swiss cheese.
• Top with broccoli.
• Combine soup and pepper; spoon over broccoli.
• Top with remaining cheese.
• Bake uncovered at 350°F for 50 to 55 minutes or until bubbly.

CORDON BLEU CASSEROLE SUPREME

Steps:

• Preheat oven to 350 degrees.
• Slice chicken breasts into bite-sized strips and brown in oil.
• If using seasoning, sprinkle chicken during cooking process.
• Slicing is much easier if chicken is partially frozen (or partially thawed).
• While chicken is cooking, spray a 10x15 pan and spread potatoes in the bottom.
• Stack deli ham and slice into roughly 1-inch square pieces.
• Layer browned chicken, sliced cream cheese, and ham over potatoes.
• Sprinkle with 1 cup shredded Swiss cheese.
• Top with broccoli.
• Combine soup and pepper, then spoon over broccoli.
• Top with remaining cheese.
• Bake uncovered at 350 degrees for 1 hour or until bubbly.
• Refrigerate any leftovers.

TURKEY CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions., Meanwhile, whisk together soup, milk, Parmesan cheese, mustard and seasonings. Stir in turkey, ham and mozzarella cheese., Drain macaroni; add to soup mixture and toss to combine. Transfer to a greased 13x9-in. baking dish or 8 greased 8-oz. ramekins. Sprinkle with crushed crackers. Bake, uncovered, until bubbly, 25-30 minutes. Freeze option: Cover and freeze unbaked dish or ramekins. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

POTLUCK CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350. Lightly spray/grease a 3-qt casserole dish.
• Place cubed chicken and cubed ham in a large bowl; set aside.
• In a large saucepan on medium heat, melt butter. Add in onion, celery and mushrooms and sautee 5-6 minutes or until soft.
• In a small bowl, whisk together milk and flour until smooth; pour into saucepan. Add in salt, pepper, paprika, and parsley; stir well and heat through.
• Reduce heat to medium-low and stir in shredded cheese. Stir often until cheese is melted.
• Pour sauce mixture over chicken/ham mixture and toss to coat. Pour into prepared casserole dish; press down so all meat is covered with sauce. Sprinkle breadcrumbs over top.
• Bake, uncovered at 350 for 30-35 minutes or until bubbly and just beginning to brown.
• Serve over hot cooked noodles or rice, if desired.

CORDON BLEU CASSEROLE

Steps:

• In a large nonstick skillet, cook ham until browned, 4-5 minutes; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. , In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over ham. , Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° until golden brown and bubbly, 25-30 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).

CORDON BLEU CASSEROLE

Steps:

• In a large bowl, combine turkey, ham and cheese; set aside.
• In a saucepan, saute onion in butter until tender.
• Add flour; stir to form a paste.
• Gradually add cream, stirring constantly.
• Bring to a boil; boil 1 minute or until thick.
• Add dill, mustard and nutmeg; mix well.
• Remove from the heat and pour over meat mixture.
• Spoon into a greased 13 x 9 x 2" baking dish.
• Toss bread crumbs, butter and dill; stir in cheese and walnuts.
• Sprinkle over the casserole.
• Bake, uncovered, at 350 degrees for 30 minutes or until heated through.