Monday, December 2, 2013

Chicken Cordon Bleu Casserole

*** Recipes Tutorials ***

This easy chicken casserole is made with familiar Cordon Bleu ingredients. Ham, Swiss cheese, and boneless chicken breasts are among the ingredients. Enjoy this tasty casserole with fresh sliced tomatoes or a vegetable salad.
Chicken Cordon Bleu Casserole
  • 4-6  5 oz Chicken Breasts, Thighs, or mix
  • Salt, Pepper, and no salt added All Purpose Seasong mix such as Cavender's, Paula Deen House, Emeril's, Paul Prudhomme, etc
  • 8 oz.  deli Ham, chopped roughly
  • 8 oz.  Swiss Cheese, sliced
  • 1 batched Glenna's Jacked Up Bechamel Sauce (recipe follows)

  1. Spray a 9"x13" casserole dish with non-stick cooking spray.  Place chicken in the bottom in a flat layer. Season liberally with salt, pepper, and Cavender's or other seasoning mix.
  2. Layer cut up ham evenly over chicken.
  3. Layer Swiss cheese slices over ham.
  4. Make sauce and layer over cheese.  Bake, foil covered, in 350 degree pre-heated oven for 60-70 minutes until sauce is bubbly and chicken is cooked through.  Can remove foil for last 10 minutes of baking to brown top of casserole. 

Glenna's Jacked Up Bechamel Sauce
  • 6 Tbsp Butter
  • 1 clove garlic, finely minced
  • 1/2 cup onion, finely diced
  • 4 Tbsp Flour
  • 2 cups Milk (Depending on how rich you would like it, you can use anything from skim milk to half and half. I used 2% milk since that's what I had in the fridge)
  • 1 cup Chicken broth
  • 1 Tbsp Spicy Brown Mustard
  • 1/2 tsp nutmeg
  • 1/2 tsp tumeric
  • 1/2 tsp celery salt
  • Salt and white Pepper to taste
  1. In a medium saucepan over medium heat, melt the butter. Saute the onions and garlic in it until the onions soften.
  2. Turn the heat to low.  Sprinkle the flour over the butter/onions/garlic and whisk until the flour is combined.  While continuing to whisk, add the chicken broth in a small stream until it is all whisked in and smooth.  Whisk in the milk in the same manner.  Add rest of ingredients and whisk smooth.
  3. Turn heat back up to medium and continue to whisk until sauce thickens and bubbles. Do not scorch. Remove from heat.

*** Recipes Tutorials ***


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