Chicken Cordon Bleu Casserole

If you love the chicken cordon Bleu but you don’t have time for everything that rolls and breading, this saucepan will be your new best friend. This delicious saucepan is full of salty ham, tender chicken and Swiss cheese Melty, all suffocated in creamy sauce with pens paste. You can put it on the table with a minimum effort, especially if you have a little chicken and ham left in the fridge.

You can always make the classic version of Bleu of chicken cordon, cooked or fried.

This recipe is perfect for those intense nights when you want comfort food without spending hours in the kitchen. Penne pasta immerses the creamy and cheese sauce and the panko garlic topping adds that tasty crew of the saucepan. It is the type of dish that will make everyone return for a few seconds and you will love how easy it is to put together.

Note ingredients

• Penne pasta: This recipe requires pens, but you can replace other short pasta such as Rotini, Shells or Ziti. Cook it until al dente, as it will continue to cook lightly in the oven.
• Garlic: The freshly chopped garlic offers the best flavor, but the brass garlic works in a pinch.
• Chicken broth: The use of a low sodium option allows you to better control the flavor. It is an excellent advice chef.
• Heavy cream: You can use half and half for a lighter option, but the sauce will be less creamy.
• Swiss cheese: For better flavor, use a good quality Swiss cheese. If the Swiss cheese is not your favorite, Gruyere is an excellent substitute.
• Cooked chicken: The spin -rod chicken works very well in this recipe or uses leftovers. If you are using raw chicken, cook thoroughly before adding it to the saucepan.
• Dried ham: The remaining ham is perfect for this recipe or you can buy diced or chopped ham in packages, usually close to the bacon.
• Digione Senpe: If you are out of Dijon, the yellow mustard or the full mustard can be used in a pinch.
• Apple cider vinegar: White wine vinegar or lemon juice can be used as a substitute if necessary.

Chicken options

This recipe requires grated cooked chicken. You have some options to choose from, so make your choice! We all used them.

Girrrosto chicken – Many grocery stores today sell cooked ride chickens that you can buy and destroy. Professional suggestion: iIt is usually sold as a “loss leader”, which means they sell it for less than it costs, making it the best ban for your dollar when it comes to chicken. Some stores also offer the pre-shredded and packaged ride chicken, which is quite convenient.

Frozen cooked chicken -I take a look at the freezer section of your food store for pre-cooked chicken strips and blocks sold in bags.

Cook your chicken – Spread the chicken breasts into a slightly greased 9 × 13 pan. Season with salt and pepper. Bake in the oven at 350 degrees for 25-30 minutes until cooking. Cut into pieces and use immediately or freezes for subsequent use.

Fast pan chicken -The large large pan over medium-high heat. Add 1 tablespoon of vegetable oil. Put the chicken breasts in the pan. Season with salt and pepper. Cook from 5 to 7 minutes per side. Leave to cool and then destroy.

Add vegetables

One of the best vegetables to include are steam broccoli. You can mix the broccoli directly in the saucepan or lay it under the chicken and ham. Other large options include skipped spinach or asparagus slightly steam.

Watch the video below Where Caytlin will guide you through every step of this recipe. Sometimes it helps to have a visual and we have always covered you with our cooking show. You can find the complete collection of recipes YouTubeOur Facebook pageOr right here on our website with their corresponding recipes.