CHICKEN CORDON BLEU CASSEROLE
This Cordon
Bleu chicken pan will delight you. It's so much easier than a traditional
cordon bleu rolled and breaded and has even more flavor. With chicken, ham and
creamy dijon Swiss sauce, you will not miss anything. Since you do not cover or
stuff the chicken, it's quick and easy.
Ingredients
- 1 large egg
- 1 cup milk
- 2 cups panko bread crumbs
- salt and pepper, to taste
- 4 ounces Swiss cheese, cubed
- ½ cup milk ( I used 2%)
- 8 ounces deli ham, diced
- 3 small chicken breasts, cut in 1-inch cubes
- 1 (10.75 oz.) can cream of chicken soup (or use my homemade version)
Instructions
First, Preheat
the oven to 350 ° F. Spray a 9 x 13-inch baking dish with a nonstick spray.
Then, In a
large bowl, whisk together ½ cup milk and egg. Add the chopped chicken pieces
to the milk / egg mixture to be coated.
Place the
panko breadcrumbs on a large plate or shallow bowl. Season the breadcrumbs with
salt and pepper. Transfer the chicken using a perforated spoon into the bread
crumbs. Thoroughly coat chicken pieces in bread crumbs.
Place the
breaded chicken pieces in the bottom of the prepared baking dish. Cover the
chicken with ham and Swiss cheese. Whisk together the chicken soup and milk.
Pour the mixture evenly over the meat and cheese.
Cover the
pan with aluminum foil. Bake 35 minutes. Remove the aluminum foil and cook
another 10 minutes. Remove from oven and let stand 5 minutes before serving.
Serve over
egg noodles or rice.
Happy
Cooking Time.
