Weeknight Chicken Cordon Bleu Casserole Recipes

WEEKNIGHT CHICKEN CORDON BLEU

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
• Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
• In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
• Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

WEEKNIGHT CHICKEN CORDON BLEU

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook 4-6 minutes on each side or until a thermometer reads 165°. Remove from pan., Heat remaining oil in same pan. Add green beans and mushrooms; cook and stir 3-4 minutes or until beans are crisp-tender. Return chicken to pan; top each with a slice of ham and cheese. Cook, covered, 1-2 minutes or just until cheese is melted.

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 LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small microwavable bowl, microwave 2 tablespoons of the butter uncovered on High 20 to 40 seconds or until melted. Add bread crumbs to bowl, and stir until mixed well; set aside.
• In 4-cup glass measuring cup, mix broth, milk, mustard, thyme and pepper; set aside. In 4-quart saucepan, melt remaining 1/3 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese and Swiss cheese. Cook, beating mixture with whisk, until cheeses are melted and mixture is smooth. Remove from heat.
• Spread 1 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon 1 cup of the chicken, 1/3 cup of the ham, 1 cup of the sauce and 1/2 cup of the Monterey Jack cheese. Repeat two more layers, starting with noodles. Top with remaining noodles, sauce and cheese. Spray piece of foil with cooking spray; cover sprayed side down. Bake 35 minutes.
• Remove from oven; uncover, and top with bread crumb mixture. Bake uncovered 10 to 15 minutes or until bread crumbs are lightly browned, noodles are tender and edges are bubbly. Let stand 20 minutes before serving. Garnish with additional thyme.