Chicken Cordon Bleu Casserole ~ the SCRATCH version

This is another recipe that was full of boxed, canned or preserved ingredients that I changed to "scratch" ingredients.  It was another great success and will be a wonderful cold weather dish this winter.
CHICKEN CORDON BLEU CASSEROLE
1/4 cup mayonnaise
1 teaspoon dried parsley flakes
2 cups cooked chicken pieces (2 large breasts)**
1 cup ham steak, diced
1 bunch green onions, sliced thin
4 cups cooked egg noodles
1/2 cup grated gruyere cheese
2 slices swiss cheese
salt and pepper to taste
3 tablespoon butter
3 tablespoons flour
1/4 teaspoon salt
1/2 cup milk
1/2 cup chicken broth
1/4 teaspoon poultry seasoning
  • Preheat oven to 350 degrees. 
  • Lightly spray 9x9 baking dish.
  • Melt the butter in saucepan.
  • Whisk in the flour, poultry seasoning and salt and cook until bubbly. 
  • Remove from heat and gradually whisk in liquid. 
  • Return to heat and cook, stirring, until smooth and thickened.
  • Set aside to cool.
  • Cook noodles, drain and set aside to cool.
  • Spray a skillet with PURE.
  • Over medium high heat saute chicken pieces and onions until chicken is cooked through.
  • Add ham pieces and heat through.
  • To the cooled soup mixture add the mayonnaise, parsley flakes and blend well.
  • Stir in the chicken, ham and onion mixture until well mixed.
  • Fold in egg noodles gently.
  • Arrange in baking dish.
  • Bake 20 minutes.
  • Top with cheese (see picture above).
  • Bake 10 more minutes.
  • Let stand 5 minutes before serving.
**This is a great recipe to use with rotisserie chicken!
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Good cooking is an art, as well as a form of intense pleasure... A recipe is only a theme, which an intelligent cook can play each time with a variation. ~Madame Jehane Benoit, Chef (1904-1987)