Pinterst Test Kitchen # 41 ~ Chicken Cordon Bleu Casserole

I think I’ve had chicken cordon bleu once in my life. And I honestly can’t say that it was something that

would even occasionally cross my mind when contemplating something to eat. But for some reason when I came across this recipe for it in casserole form it looked and sounded so good! I knew I wanted to try it so of course when I was making plans with friends for our first of the month fellowship meal I volunteered them to be guinea pigs to make it for them.

I’m not real sure what my final opinion is on this recipe. I think part of my problem is that regular chicken cordon bleu is a little more substantial. This just felt like it was missing something to me even though it had a pretty good flavor. It was also a tad bit too salty for me but that is easily fixed by reducing the salt a pinch.

The other thing to know about this recipe is that it is rather labor intensive. Not like killing and plucking your

own chicken labor intensive but it’s not the quickie cream of soup shortcut recipe either. I think the creamy sauce with it’s tinge of smoked paprika is well worth the extra effort though.

What you’ll need:
1 whole cooked chicken, deboned and shredded (I used a rotisserie and that may be why it was a little salty)
1/2 pound shaved honey ham, roughly chopped
About 6 to 8 thin sliced swiss cheese
What you’ll do:
Layer these three ingredients in the order listed in a lightly buttered 9×13 casserole dish. Set aside.
What you’ll need for the cream sauce: 
4 TBS butter
4 TBS flour
3 1/4 cups milk
2 TBS lemon juice
1 TBS dijon mustard
1 1/2 tsp salt (I would only do 1 tsp)
1/2 tsp smoked paprika 
1/4 tsp white pepper (I didn’t have any so I left this out)

What you’ll do:
Melt butter over medium heat and then quickly stir in the flour. 
Stir until you get a smooth bubbly roux but do not allow to brown. 

Slowly add in milk, constantly stirring to form a creamy sauce until it thickens. (This is the part that took the longest.)
Mix in the remaining ingredients and return to a low boil then turn off  the heat.
Pour over the meat and cheese making sure to get the sauce on the edges.
Melt 6 TBS butter in a sauce pan.
Add in 1 1/2 cups panko bread crumbs.
Sprinkle on top of the sauce.
Cook at 350 degrees for 30 minutes or until bubbly and lightly browned.
Allow to set for about five minutes before serving.

Like I said the flavor was good but it just didn’t seem complete to me. Almost like it should be poured over rice or pasta. We had some left overs that we’ll eat tomorrow night and I think I’ll give it a go with the rice.* Either way, everyone seemed to enjoy the taste and it was edible. And I think my friends will come back again 🙂

Had it over the rice and it was fantastic!!

3 thoughts on “Pinterst Test Kitchen # 41 ~ Chicken Cordon Bleu Casserole

  1. this looks really good – and a lot easier than traditional chicken cordon bleu! I'm willing to give it a go, so I pinned it to remember later. 😎 Thanks for sharing. (I'm visiting from Try A New Recipe Tuesday)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s