Best Deep Dish Traditional Chicken Cordon Bleu Crescent Casserole Recipes

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350° F. Grease a 9x13-inch baking dish; set aside.
• In a small bowl, combine melted butter and breadcrumbs. Set aside.
• In a large pot of salted boiling water, cook pasta according to package instructions for 1 minutes less than al dente. Drain.
• In a large bowl, whisk together condensed soup, milk, Dijon mustard, salt and pepper. Fold in cooked pasta, chicken, and ham.
• Transfer pasta mixture to prepared dish. Top with Swiss cheese and sprinkle with the buttered breadcrumbs.
• Cover and bake for 20 minutes.
• Remove cover and bake for an additional 10-15 minutes, or until top is golden brown and dish is heated through.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
• Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
• Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
• Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
• Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
• Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

EASY CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray.
• 1. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.2. Melt the butter over medium heat, in a medium saucepan, and add garlic as it melts. Keep stirring with a rubber spatula to avoid burning. 3. Stir in salt, pepper, Dijon mustard, smoked paprika and lemon juice. 4. Whisk in the flour and cook for 1 minute. 5. Add the milk, slowly. Whisk often to keep clumps from forming. Turn the heat to high and cook until the sauce thickens and boils completely. 6. Pour the finished sauce over the base layer already in the dish. 7. Mix the topping ingredients, in a small bowl, until the butter is evenly distributed over the crumbs. 8. Sprinkle over the top of the dish and bake for 45 minutes at 350 degrees. Allow to cool for 10 minutes before serving so the sauce with thicken just a bit.

DEEP DISH CHICKEN CORDON BLEU

Steps:

• preheat oven to 375 degrees. Spray 13x9 baking dish with cooking spray. Unroll crescent rolls into dish and press perferations to seal. Bake 10-13 minutes or till light brown.
• Meanwhile, heat butter and oil over medium heat in a 10 in. skillet. Cook onion and garlic 2-3 minutes or till softened, remove from heat and stir in chicken.
• Place 8 slices of cheese over the crust. In a small bowl combine parmesan, mayo, mustard, lemon juice, honey, and thyme. Spoon 1/2 of mixture evenly over the cheese. Spoon chicken mixture over the mayo mixture. Place the ham on top of that and add the remaining cheese on top.
• Bake 15-20 minutes or till cheese is melted and bubbly