Chicken Cordon Bleu Casserole, Southern Style

A Chicken Casserole worthy of its name.

Like many practiced recipes each of us bring inward our repertoire, at that spot are some nosotros could country are of 'blue ribbon' caliber. And that is what Cordon Bleu way truly thence I approximate nosotros should telephone hollo upwards it Blue Ribbon Chicken simply then, no i would know what the heck it was.

This is a recipe inward waiting for some fourth dimension now; nosotros bring meant to teach it to yous way earlier now. If yous dearest Chicken Cordon Bleu, if yous fifty-fifty recall yous similar it or possibly if yous desire to endeavor a varying version, this is it folks. It is amount of that chicken-ham-Swiss enjoy from the classic version, tender fried chicken pieces smothered alongside an extraordinary sauce to bind everything together. Yup. This is it.

Enjoy!

Chicken Cordon Bleu Casserole

with creamy Dijon sauce
serves 4

2 large skinless chicken breasts, sliced horizontally inward one-half into 1/2-inch sections
3/4 loving cup mixture of apparently breadstuff crumbs too Panko (about one-half of each)
1 egg
1/2 loving cup milk
extra low-cal olive crude oil or cooking crude oil
8 oz sliced Swiss cheese
8 oz sliced ham

Sauce:
1/2 loving cup dry out vermouth or white vino
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 1/4 cups milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 paprika
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce

Crumb Topping:
2 tablespoons melted butter
1 loving cup toasted apparently breadcrumbs
1/4 loving cup grated Parmesan cheese


In a shallow bowl, whisk egg too the 1/2 loving cup of milk together. Cut each chicken slices into 1-inch cubes. Dip the pieces of chicken inward egg mixture, too then into the breadstuff crumbs lightly coating. Place on rack or plate.

Preheat oven to 350 degrees F.

Preheat crude oil (enough to encompass bottom) inward a broad skillet over medium high heat. Brown the chicken until golden dark-brown all on sides. Do this inward 2 batches. Remove to drain. Place chicken inward a greased oblong 2-quart casserole roofing bottom of dish. Cover chicken alongside ham slices followed alongside the Swiss cheese slices.

In medium saucepan, simmer vermouth until reduced inward half. Mix butter too flour together to brand a slurry too whisk into the vermouth. Slowly whisk inward the milk, a lilliputian at a time, until incorporated, smoothen too thicken. Reduce oestrus to depression too stir inward bouillon granules, paprika, Dijon, lemon juice too Worcestershire. Remove from oestrus too pour into the casserole.

Mix the crumb topping together too sprinkle over the sauce. Cover too bake nearly xx minutes. Remove foil too bake 10 minutes or until sauce is bubbly too topping is brown. Turn broiler on if needed to hasten browning.

Remove too serve alongside rice or noodles, a steamed vegetable too selection of hot bread.

For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 loving cup milk

1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)

1/2 teaspoon common salt

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 loving cup grated Parmesan cheese

Read to a greater extent than at https://www.foodloves.me/search?q=easy-chicken-cordon-bleu#xAKxzCAdh9BI63wa.99

For the Parmesan-Dijon Cream Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 loving cup milk

1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)

1/2 teaspoon common salt

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 loving cup grated Parmesan cheese

Read to a greater extent than at https://www.foodloves.me/search?q=easy-chicken-cordon-bleu#xAKxzCAdh9BI63wa.99