Tuesday, October 23, 2012

Chicken Cordon Bleu Casserole

This is a recipe I developed my self when I really wanted chicken cordon bleu, but it is out of our price range. I studied what ingredients were used in it and decided to put them together in casserole form. This not only stretched the main ingredients, but I wasn't paying for the prep work. I was also able to find everything I used at home; I didn't need to but anything different.

The amounts are approximate; I just put in a little of each of the three spices and added a little more at a time until I had a visually pleasing balance between the other ingredients and spices.

I didn't have shredded swiss cheese so I just shredded some of the sliced variety I already had using a microplane grater. This did take some effort, but turned out alright.

Chicken Cordon Bleu Casserole

2 chicken breasts
2 cups cubed ham (precooked)
1/2 - 1 stick of butter or margaine
1 can Cream of Chicken soup
1 1/2 cups bread crumbs (aprox)
Shredded Swiss Cheese

Bake in 325-350 degree oven

Cut ham into 11/2 - 2 inch cubes.
Cut chicken into cubes approximately 11/2 - 2 inches.
Melt 1/2 stick margarine in skillet and add chicken pieces. Cook until no pink is visible, moving around in pan frequently.
Meanwhile in casserole dish mix Cream of Chicken casserole soup, parsley, basil, and thyme. If it seems thick you can add some melted margarine to thin it.
Add both ham and chicken cubes. Mix well.
Sprinkle bread crumbs on top.
Bake for 25-30 minutes until bubbly. ( I used a glass casserole so I could easily look at the side and tell if it was hot.)
Add swiss cheese on top and additional parsley if desired. Continue heating until cheese is melted.

My family enjoyed it and has asked for it again. It easily served 2 adults and 2 children with some left for the children to share.I have served it with broccoli, but we've felt something is missing and aren't quite sure what it is. I had thought about adding rice or crusty bread on the side, but I am not sure. I am still trying to figure out what would go best.

No comments:

Post a Comment