Chicken Cordon Bleu Casserole for Throwback Thursday #tbtRecipe
Chicken Cordon Bleu Casserole recipe history: As a kid I had a great imagination. Sometimes the line between reality and my imagination intertwined at times. Whenever I heard chicken cordon bleu I thought fancy European food. I pictured eating it in little café’s not knowing what it was.
The first time I had chicken cordon bleu I was an adult and it was a chicken breast that you just threw in the oven. It was pretty tasty. I have a thing with making things from scratch. So I soon tried to make it. I liked it but it was time consuming.
So the other night I had a dream of making a chicken cordon bleu recipe. Yes I am weird and dream of recipes I can make. I whipped this up for dinner (Had to double the recipe for my family) and it’s almost gone!
Chicken Cordon Bleu Casserole Recipe:
Ingredients:
- 3 boneless skinless chicken breast cut into cubes
- 1 egg
- 2 ½ cups panko bread crumbs
- 2 tablespoons oil (I used bacon grease, you can use any kind)
- 1 stick butter
- 8 tablespoons flour
- 4 cups milk
- 2 (5 ounce) packages Swiss cheese grated
- 8 ounces diced ham
- 1 package egg noodles
Directions:
Crack the egg over the chicken and mix around until evenly coated.
Now roll the chicken in the bread crumbs
Heat oil in a skillet and brown the chicken. Remove and place in a large casserole pan.
Bring a pot of water to boil and cook pasta as directed.If your sauce pan is big enough to hold 4 cups milk then use it otherwise start with a dutch oven and add butter. Heat on medium low until melted, add the flour and cook while stirring for a few minutes (1-2).
Now add the milk and 1 ½ packs of cheese. Continue to cook and stir until the cheese is evenly melted and you have a nice sauce. The cheese will all clump together during the melting process; just keep stirring it will all come together. Stir in the ham.
Pour the noodles and sauce over the chicken and stir to combine.
Top with the remaining cheese and bake at 425 for 30 minutes or until the cheese is golden. Serve and Enjoy #homemadeYUMMY
- 3 boneless skinless chicken breast cut into cubes
- 1 egg
- 2 ½ cups panko bread crumbs
- 2 tablespoons oil (I used bacon grease, you can use any kind)
- 1 stick butter
- 8 tablespoons flour
- 4 cups milk
- 2 (5 ounce) packages Swiss cheese grated
- 8 ounces diced ham
- 1 package egg noodles
- Crack the egg over the chicken and mix around until evenly coated.
- Now roll the chicken in the bread crumbs
- Heat oil in a skillet and brown the chicken. Remove and place in a large casserole pan.
- Bring a pot of water to boil and cook pasta as directed.If your sauce pan is big enough to hold 4 cups milk then use it otherwise start with a dutch oven and add butter. Heat on medium low until melted, add the flour and cook while stirring for a few minutes (1-2).
- Now add the milk and 1 ½ packs of cheese. Continue to cook and stir until the cheese is evenly melted and you have a nice sauce. The cheese will all clump together during the melting process; just keep stirring it will all come together. Stir in the ham.
- Top with the remaining cheese and bake at 425 for 30 minutes or until the cheese is golden.
