chicken cordon bleu

Creamy, cheesy casserole made with ham, chicken, lot's of creamy Monterrey Jack cheese sauce, mozzarella cheese and pasta.

Creamy Chicken Cordon Bleu Pasta Casserole

dry rotini pasta

boneless (skinless chicken breast, cooked)

oz ham

Salt (fresh cracked black pepper)

heavy cream

chicken stock

Tbsp butter

oz Monterrey Jack cheese (preferably block)

Mozzarella cheese

ranch dressing

Cook pasta, drain and place in a large mixing bowl.

Dice cooked chicken breast (you can just cook it in a pan with some salt and pepper while cooking pasta) and add it to the bowl with pasta. Dice ham and add it to pasta as well. Mix until evenly combined. Set aside.

Preheat oven to 350 and lightly grease a 1.5 quart casserole dish.

In a small sauce pot, melt butter and add chicken stock and heavy cream. Stir well and heat through.

Grate Monterrey Jack cheese into the sauce pot and slowly stir until melted. Season with some salt and pepper.

Pour cheesy sauce into the bowl with pasta and mix thoroughly. Transfer the mixture into prepared casserole dish and spread evenly. Spread mozzarella cheese evenly over the top.

Bake for 15-20 minutes.

Let casserole cool for a few minutes and drizzle with some ranch dressing.

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, onion powder, swiss cheese, ham, peanut oil, all-purpose flour, eggs, panko bread crumbs, butter, garlic, all-purpose flour, milk, dijon mustard, shredded parmesan cheese, salt, pepper

Crispy, Creamy Chicken Cordon Bleu Recipe By Tasty

boneless, skinless chicken breasts

salt,

pepper,

garlic powder

onion powder

swiss cheese

½ lb ham, thinly sliced

peanut oil, or vegetable oil,

all-purpose flour

eggs, beaten

panko bread crumbs

butter

garlic,

milk

dijon mustard

parmesan cheese

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Tasty

Crispy, Creamy Chicken Cordon Bleu Recipe by Tasty

Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.

On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.

Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.

Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.

Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).

After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.

Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.

Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.

Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.

Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.

Slice the chicken and serve drizzled with Dijon sauce.

https://vid.tasty.co/output/51140/mp4_640x640/1504638760

Recipe video above. My midweek version of Chicken Cordon Bleu. All the flavour, all the crunch, much faster to make, and it's better for you because it's baked! Choose your method for crumbing the chicken - Super Easy or Quick Dredge (see photos for difference). Super Easy coats the top and sides of the chicken, but is faster than the Dredging Method. Served with a gorgeous traditional Dijon Cream Sauce!&nbsp;

Easy Chicken Cordon Bleu

breadcrumbs

Oil spray

chicken

Salt and pepper

swiss cheese ((Note 1))

mayonnaise

Dijon mustard

tsp plain flour

tbsp butter

tbsp flour

milk ((Note 3))

Preheat oven to 200C/390F (standard) or 180C/350F (fan).

Spread panko breadcrumbs on a baking tray and spray with oil. Bake for 3 minutes or until light golden. Remove and scrape into bowl straight away.

Cut a pocket into each chicken breast, as per the photo below.

Fold the cheese in half and place 2 pieces inside each pocket. Do the same with the ham. Close the pocket, seal with 2 toothpicks.&nbsp;Sprinkle with salt and pepper.

Mix the mayonnaise, mustard, salt and pepper in a bowl. Spread onto the top and sides of the chicken (not underside).

Sprinkle panko over the chicken, using your other hand to press the breadcrumbs onto the side of the chicken. Spray with oil.

Super Easy Method

Whisk egg and flour. Dip chicken into egg mixture, then into the panko breadcrumbs. Transfer to tray, spray with oil.

Quick Dredge Method

Bake for 25 to 30 minutes, or until golden brown and just cooked through. Remove toothpicks, serve with the Dijon Cream Sauce.

Baking

Melt butter over medium heat in a small saucepan. Add flour and cook for 1 minute.

Add half the milk and whisk until the flour mixture is blended in.

Add remaining milk, mustard and cheese. Cook for 3 minutes, whisking constantly, until thickened. It will thicken as it cools.

Remove from heat, &nbsp;add salt and pepper to taste. Serve with chicken.

Dijon Cream Sauce

Chicken Cordon Bleu Casserole

salted butter

small-cubed ham

Swiss cheese

Monterey Jack cheese

panko breadcrumbs

chicken broth

cayenne

salt and black pepper

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. 

ABSOLUTELY delicious.   easy to make and was ready in about 1 hour.  This really was a great deconstructed way of making Chicken Cordon Blue. A lot less time to make this than the Chicken Cordon Blue from the old days.  My husband really liked it.  Thank you Ree Drummond 

OMG!  This was killer!!!!  Made my own bechamel sauce and slices of swiss cheese and it rocked!  This will become one of my go to casseroles!

So good!! Served this over brown rice and enjoyed every bite!

Very good. I adjusted a few things to taste. Thanks for the great idea. 

I didn't read all of the reviews so I don't know if anyone else tried this. I was in a big hurry the night I made this and I used a box of chicken stuffing mix instead of the panko mix. I melted 4 T. butter in 1 1/2 cups of hot water and poured that over the stuffing mix. Mixed it together and layered this over the top of the casserole. Came out perfect and tasted delicious.

My family loved it!! It was easy to fix and made a huge portion for my family. I ended up using just a little more cheese than it called for in the recipe. I will fix this again. 

This recipe was excellent.  Relatively easy and easy clean up.  Loved it! 


Loved it!  All the great flavors of a traditional Cordon Blue but easier!  the crunch of the Panko on top was great!   I cubed a ham slice and used rt of a rotisserie chicken

We love this recipe! It’s unique and fairly easy. The only time consuming part is cutting up/shredding the ham and chicken. I definitely recommend going with a Black Forest ham for extra flavor, and a rotisserie chicken from Costco. If you’re not a fan of Dijon, you can substitute a flavored sandwich mustard - adds a really good taste without the bite of Dijon. 

https://www.foodnetwork.com/videos/chicken-cordon-bleu-casserole-0251104

Ree's rich and creamy casserole is a one-pan wonder.

This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked in the oven or made in the air fryer.

Baked Chicken Cordon Bleu

cooking spray

(36 oz total skinless boneless chicken breasts, 3 oz each)

salt and fresh cracked pepper

water

Preheat oven to 450°F. Spray a large non-stick baking sheet with cooking spray.

Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.

Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.

In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.

In another medium bowl, combine breadcrumbs and parmesan cheese.

Dip the chicken into the egg wash, then into the breadcrumbs.

Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.

Follow steps above 1 through 6.

Preheat the air fryer to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.

Air Fryer Directions

This easy Chicken Cordon Bleu is a family favorite stuffed with ham and melted cheese?! Baked, not fried and easy to make, no toothpicks required! Can also be made in the air fryer!

PRINT RECIPE: https://www.skinnytaste.com/chicken-cordon-bleu/

Baked Chicken Cordon Bleu Recipe

I love making Chicken Cordon Bleu which I usually bread, roll and bake. But I wanted something quick with the same ingredients and came up with this – lazy chicken cordon bleu made all in one skillet. This is great with roasted veggies or you can serve this with rice pilaf.

Skillet Chicken Cordon Bleu

boneless (skinless cutlets, 4 oz each)

salt

all purpose flour*

olive oil

lemon juice

light Swiss Cheese

parsley (for garnish)

flour

Season chicken with salt and pepper, to taste.

Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.

In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.

Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.

Cook 2 minutes on each side, until slightly golden, then transfer to a dish.

Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.

Set aside on a dish with the other pieces of chicken.

Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.

Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.

To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

This EASY Skillet Chicken Cordon Bleu is made with thin sliced boneless chicken cutlets, lightly pan fried then topped with ham and swiss in a light Lemon-Dijon Sauce. No rolling!

Print Recipe: https://www.skinnytaste.com/skillet-chicken-cordon-bleu/

For a weeknight standby, get Tyler Florence's Chicken Cordon Bleu recipe, a breaded cutlet wrapped around salty prosciutto and nutty Gruyï¿½re, from Food Network.

Chicken Cordon Bleu

chicken breasts

prosciutto di Parma

Gruyere, grated

unsalted butter, melted

eggs

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Great tender chicken recipe, cheese is awesome.  My family enjoyed this meal!  

So good! I watched the video to learn the trick with the Saran Wrap and it worked! Super tasty. I did use the broiler at the end as another review suggested. 

Followed the recipe exactly...bought thin sliced chicken breast though instead of pounding it out myself. I wouldn't change a thing. EXCELLENT and easy! 

Excellent recipe, everyone loved it and made a great dinner presentation.   This is definitely a save.

Just made these tonight and they were excellent. Buttering the bread crumbs is brilliant and using prosciutto instead of ham kicked them up a notch.  Will definitely be making them again.

https://www.foodnetwork.com/videos/tylers-chicken-cordon-bleu-0238794

Tyler shares his recipe for chicken stuffed with prosciutto and cheese.

Tyler's Chicken Cordon Bleu

Chicken Cordon Bleu is one of the original family favorite classic dinners. Whether you bake it or fry it, its ooey-gooey cheese, savory ham, and crunchy breadcrumb coating make it seriously delicious.

Classic Chicken Cordon Bleu (Baked or Fried)

black pepper

bread crumbs

vegetable oil (,

cornstarch

brown sugar

apple cider vinegar

Working one at a time, place chicken breast between two pieces of parchment paper or plastic wrap. Use a mallet to pound chicken to 1/4-inch thickness. Season both sides with salt and pepper.

Layer 2 slices of ham and 2 slices of swiss cheese on each chicken breast. Roll up tightly.

Spread flour onto one plate, and bread crumbs out onto another. In a shallow bowl, whisk together egg with 1 tablespoon water.

Roll stuffed chicken in flour to coat. Dip in egg mixture, and then roll in bread crumbs to coat.

Heat 1/2 cup of vegetable oil in a large heavy skillet to 350 degrees Fahrenheit. Place chicken in oil and cook for 4 to 5 minutes per side, until chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Monitor the temperature of the oil and adjust heat as necessary to maintain near 350 degrees.

FRYING

Preheat oven to 450 degrees Fahrenheit and lightly grease a 9x13 pan or baking sheet.

Place the prepared chicken onto the pan. Spray the tops lightly with nonstick cooking spray. Bake in the preheated oven for 25 to 30 minutes until chicken is golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit.

BAKING

Melt the butter in a small saucepan over medium high heat. Whisk in cornstarch until all specks of white are absorbed. Pour in milk and whisk in dijon mustard, brown sugar, and cider vinegar. Continue to whisk until sauce is thickened, which should only take a couple of minutes.

Creamy Dijon Mustard Sauce

Simple Chicken Cordon Bleu is paired with three different chardonnay's. What's better than white wine and chicken?

Simple Chicken Cordon Bleu

chicken cutlets

egg, whisked

parsley

kosher salt

deli ham

Heat a skillet over medium heat. Meanwhile, gather three shallow dishes (I use pie plates). Place flour in one shallow dish, egg in another and panko, garlic powder, onion powder, parsley, salt and pepper in the last one.

Dredge the chicken cutlets in flour, then dip in egg and dredge in breadcrumb mixture.

Add olive oil to preheated skillet and carefully place chicken in the pan. Cook for 2-3 minutes per side, until golden brown and cooked through.

Remove from pan and place on a paper towel lined plate to drain. Spread each cutlet with 1 tablespoon of Dijon mustard then layer with 2 pieces of ham and a slice of cheese. Place on a foil lined baking sheet and put under broiler until cheese is lightly browned and bubbly.

Go make this easy Chicken Cordon Bleu for dinner tonight! I’m not even kidding. It’s completely delicious, and the sauce is to die for!

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