Simple Way to Make Quick Chicken Cordon Bleu Casserole
Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade Chicken Cordon Bleu Casserole. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chicken Cordon Bleu Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Cordon Bleu Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Cordon Bleu Casserole is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Cordon Bleu Casserole estimated approx 1 hr.
To begin with this particular recipe, we have to first prepare a few components. You can cook Chicken Cordon Bleu Casserole using 18 ingredients and 6 steps. Here is how you cook it.
I love casseroles and they are a great way to use leftover chicken. I saw a recipe from Ree Drummond and modified it to my cream sauce. What is great about this recipe is that it is a casserole so you can add any vegetables; like mushrooms, broccoli, carrots, etc. to modify it.
Ingredients and spices that need to be Make ready to make Chicken Cordon Bleu Casserole:
- 2 large chicken breasts, about 1 lb total
- 1/2 lb ham steak
- 1 1/4 cup grated Swiss cheese
- 1 1/4 cup grated Monterey Jack cheese
- Panko breadcrumbs
- 2 Tbsp melted butter
- Sauce
- 4 Tbsp butter
- 1 shallot minced
- 3 garlic cloves minced
- 4 Tbsp all-purpose flour
- 1/4 cup white wine
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup chicken broth
- 2 Tbsp Dijon mustard
- 1 tsp cayenne pepper seasoning
- 1 tsp black pepper
Steps to make Chicken Cordon Bleu Casserole
- If you have leftover chicken skip this step. Heavily season your chicken breasts. Quickly sear both sides of the breasts in a cast iron skillet and then place skillet in a 350°F oven. Cook until almost done or to 140°F. Remove to plate and let rest 5-10 minutes.
- Put ham steak in the skillet and brown both sides on high heat. 1-2 minutes per side. Remove and plate with chicken. Cut chicken and ham into cube size pieces. Return to plate. Combine cheeses in a bowl and mix. Set aside. You will use 1 cup in the sauce and the remaining 1 1/2 cups will be used in the casserole dish.
- Mix 2 Tbsp melted butter and the Panko breadcrumbs in a bowl. Mix well and set aside. Add 4 Tbsp butter and shallots to the skillet and cook until soft. Add garlic and cook for 30 seconds. Whisk in flour and cook for 2 minutes. Add white wine and cook off liquid, 1-2 minutes. Next whisk in chicken broth, milk, heavy cream, mustard, cayenne pepper, and black pepper and bring to a simmer. Cook about 5-10 minutes until it thickens some. Remove from heat and stir in 1 cup of the cheese mixture.
- Spray Pam on a small baking dish. I used a 8” x 11” dish. Layer bottom of dish with 1/3 of chicken, then 1/2 the ham, then 1/4 cup of cheese mixture. Repeat process for the second layer. Layer the remaining chicken on top. Pour in sauce to cover dish contents. Spread remaining cheese mixture, about a cup, on top of sauce.
- Finally, add breadcrumbs and spread to cover the top of the casserole.
- Place casserole on a preheated 350°F oven. Cook for 30 minutes, until casserole is bubbling and the breadcrumbs are browned. If you want you can use your broiler at the end to get a nice browned, crispy top. Serve and enjoy. Rice makes a good side for this casserole with all the great sauce.
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