Рецепт Chicken Cordon Bleu Casserole
Chicken Cordon Bleu CasseroleThis de-constructed chicken cordon bleu goes together in a jiffy--and tastes like the real deal!
This is a terrific casserole for when you feel like having fancy chicken cordon bleu, but just don't want the fuss!
The casserole de-constructs the original dish and there's no pounding, stuffing or rolling.
DeconstructedTo make the meal complete, I used some fresh broccoli. I used fresh mainly because I had some florets in the crisper and the fresh is cooked in approximately the same time it takes the casserole to cook, so the broccoli doesn't have that "overcooked" taste.
Garnished with edible pea sproutsFrozen can be used in a pinch, but you might end up with a sauce that's too thin because of the water in the frozen broccoli. The sauce is a thinnish sauce anyway, but if you don't mind, then it's OK to substitute frozen veggies. No matter what the sauce's consistency, it still tastes good!
Quick and easyI garnished this casserole with pea sprouts--totally edible and delicious to boot. Adds a nice earthy flavor in the mix.
- Chicken Cordon Bleu Casserole 1 lb boneless skinless chicken breast, cut in bite-sized pieces
- 3 cups fresh broccoli florets
- 6 slices deli ham, cut up
- 1 can (10.75 oz) cream of chicken soup
- 1 tbs dijon mustard
- 6 slices Swiss cheese
- 2 1/2 cups poultry stuffing (like Pepperidge Farm)
- 3/4 cup water
- 1/4 cup (1/2 stick) butter
Preheat oven to 375 degrees F. Lightly grease a 11 x 7-inch baking dish.
In a saucepan, boil the 3/4 cup water; add the butter and let it melt. Stir in the stuffing mix. Toss to coat with the butter/water mixture. Set aside.
In a large bowl, combine soup and dijon mustard. Add the broccoli, chicken and ham. Stir to coat with soup mixture.
Turn into prepared baking dish. Lay cheese across the top, then cover with the stuffing mix.
Bake for 35-40 minutes, or until heated through. Let stand 5-10 minutes before serving
Serves 4-6.
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