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.
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!!