BEST CHICKEN CORDON BLEU CASSEROLE RECIPES

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CHICKEN CORDON BLEU CASSEROLE RECIPE | MYRECIPES



Chicken Cordon Bleu Casserole Recipe | MyRecipes image

This creamy, crowd-pleasing casserole delivers generously on cheesy, savory flavor—but requires a fraction of the fuss of classic chicken cordon bleu. The key to this chicken cordon bleu casserole’s incredible, bubbly richness is the stovetop cheese sauce made with Swiss and Gruyère.  (If you have trouble finding Gruyère, simply substitute the same amount of Swiss.) Additionally, toasting the breadcrumb topping on the stovetop will keep them exceptionally crispy during baking; so while it may seem like an unnecessary extra step in the casserole’s assembly, it does make for a tastier final product. We call for shredded rotisserie chicken here, but rest assured—this is a great casserole recipe for using leftover cooked chicken. In fact, you can even cut the recipe in half and bake the chicken cordon bleu casserole in an 8-x8-inch square pan for a smaller crowd. One final pro-tip from our test kitchens: You can finely chop the chicken and ham and turn this recipe into an awesome dip for a party.

Provided by Adam Hickman

Total Time 1 hours 10 minutes

Yield Serves 6 (serving size: about 1 1/2 cups)

Number Of Ingredients 14

5 tablespoons salted butter, divided
2 tablespoons all-purpose flour
2 cups half-and-half
4 ounces Swiss cheese, shredded (about 1 cup)
4 ounces Gruyère cheese, shredded (about 1 cup)
3 ounces cream cheese
3 ounces sour cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
¾ teaspoon kosher salt
8 cups shredded rotisserie chicken (from 2 chickens) (about 2 lb.)
8 ounces sliced deli ham, cut into 1-in. pieces
¾ cup panko (Japanese breadcrumbs)
3 tablespoons finely chopped flat-leaf parsley

Steps:

  • Preheat oven to 400°F. Melt 2 tablespoons of the butter in a large saucepan over medium-high. Add flour; cook, stirring often, 1 minute. Stir in half-and-half; bring to a simmer, and cook, stirring occasionally 2 minutes. Remove from heat. Add Swiss and Gruyère, stirring often, until melted. Stir in cream cheese and sour cream until smooth. Stir in mustard, thyme, and salt. Stir in chicken and ham until combined.
  • Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake in preheated oven until bubbling and lightly browned, about 30 minutes.
  • Meanwhile, melt remaining 3 tablespoons butter in a medium skillet over medium-high. Add breadcrumbs, and cook, stirring often, until golden brown, about 3 minutes. Stir in parsley. Sprinkle breadcrumb mixture over casserole; serve hot.

CHICKEN CORDON BLEU RECIPE | TYLER FLORENCE | FOOD NETWORK



Chicken Cordon Bleu Recipe | Tyler Florence | Food Network image

For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruy�re, from Food Network.

Provided by Tyler Florence

Categories     main-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

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.

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  • When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.
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