Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole might be just the main course you are searching for. One portion of this dish contains approximately 40g of protein, 27g of fat, and a total of 462 calories. For $1.79 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Cooking Classy requires black pepper, lemon juice, yellow mustard, and salt. 65 people were glad they tried this recipe. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 74%, this dish is solid. If you like this recipe, you might also like recipes such as Chicken Cordon Bleu Casserole, Chicken Cordon Bleu Casserole, and Chicken Cordon Bleu Casserole.

Servings: 6

 

Ingredients:

1/4 tsp freshly ground black pepper

3 Tbsp butter

1/2 tsp dried parsley

1/2 tsp dried thyme

2 Tbsp Extra Virgin Olive Oil

3 Tbsp all-purpose flour

1/4 tsp garlic powder

8 oz ham, finely chopped*

1 1/2 Tbsp lemon juice, preferably freshly squeezed

1 3/4 cup milk

3/4 tsp onion powder

3/4 cup Panko bread crumbs

1/2 tsp salt, and then to taste

1 3/4 lb boneless, skinless chicken breast halves, cooked and diced

1/2 cup sour cream

1 tsp prepared yellow mustard (if you like Dijon mustard you can use that instead)

1 oz freshly, finely grated Parmesan cheese (1/4 cup)

3 oz freshly, finely grated Swiss cheese (3/4 cup)

Equipment:

oven

measuring cup

baking pan

mixing bowl

sauce pan

whisk

spatula

food processor

Cooking instruction summary:

Preheat oven to 375 degrees. Place diced chicken in an even layer in a buttered 11x7 baking dish, set aside. To prepare sauce: in a mixing bowl (I just mixed it all in the liquid measuring cup after measuring the milk out), whisk together milk, lemon juice, prepared yellow mustard, onion powder, 1/2 tsp dried parsley, dried thyme, salt, 1/4 tsp pepper and garlic powder. Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer. In a small mixing bowl, whisk together Panko bread crumbs, 1/2 tsp dried parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer. Bake casserole in preheated oven for 30 minutes until golden brown on top. Serve warm. *I used left over spiral sliced ham and I diced it into chunks then tossed them in the food processor and chopped them for about 10 seconds to get really small pieces. Basically any good quality ham would work as long as it's honey or smoked ham.Recipe Source: Cooking Classy

 

Step by step:


1. Preheat oven to 375 degrees.

2. Place diced chicken in an even layer in a buttered 11x7 baking dish, set aside. To prepare sauce: in a mixing bowl (I just mixed it all in the liquid measuring cup after measuring the milk out), whisk together milk, lemon juice, prepared yellow mustard, onion powder, 1/2 tsp dried parsley, dried thyme, salt, 1/4 tsp pepper and garlic powder. Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened.

3. Remove from heat, stir in sour cream.

4. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer. In a small mixing bowl, whisk together Panko bread crumbs, 1/2 tsp dried parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer.

5. Bake casserole in preheated oven for 30 minutes until golden brown on top.

6. Serve warm. *I used left over spiral sliced ham and I diced it into chunks then tossed them in the food processor and chopped them for about 10 seconds to get really small pieces. Basically any good quality ham would work as long as it's honey or smoked ham.Recipe Source: Cooking Classy


Nutrition Information:

Quickview
461k Calories
40g Protein
26g Total Fat
12g Carbs
16% Health Score
Limit These
Calories
461k
23%

Fat
26g
41%

  Saturated Fat
10g
68%

Carbohydrates
12g
4%

  Sugar
4g
5%

Cholesterol
140mg
47%

Sodium
957mg
42%

Get Enough Of These
Protein
40g
81%

Selenium
57µg
82%

Vitamin B3
16mg
82%

Vitamin B6
1mg
59%

Phosphorus
461mg
46%

Vitamin B1
0.46mg
31%

Vitamin B2
0.42mg
25%

Vitamin B5
2mg
25%

Potassium
751mg
21%

Vitamin B12
0.92µg
15%

Zinc
2mg
14%

Magnesium
56mg
14%

Calcium
131mg
13%

Vitamin D
1µg
10%

Vitamin E
1mg
9%

Vitamin A
457IU
9%

Iron
1mg
9%

Manganese
0.16mg
8%

Folate
27µg
7%

Vitamin K
6µg
6%

Copper
0.12mg
6%

Vitamin C
3mg
4%

Fiber
0.6g
2%

covered percent of daily need
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A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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