Chicken Cordon Bleu Casserole
Monday, March 28, 2011@ 4:56 PM
Recipe adapted from: Allrecipes.com
LOVED THIS! No, really, I loved this one! And the next day, reheated, it was just as good. Mmmmm.
It isn’t the easiest, quickest casserole out there, but for me it was worth the effort.
Make a little egg/milk bath
Soak your chicken and get out the bread crumbs
I used panko
Fry the chicken pieces (Don't they kinda look like the chicken nuggets at Chick-Fil-A?)
Chicken + Ham + Cheese
Add the soup mixture
Bake it up
Serve over egg noodles
Ingredients:
- 1 egg
- 1 1/2 cups milk
- 2 lbs boneless, skinless chicken breasts
- 1 cup plan panko bread crumbs
- 1 cup oil (for frying)
- 8 ounces shredded Mozzarella cheese
- 8 ounces fully-cooked ham, cubed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 bag of egg noodles
Directions:
- Preheat oven to 350 degrees F.
- Beat egg and 1/2 cup milk together until combined. Put the breadcrumbs in another bowl. Set aside.
- Cut your chicken into chunks, placing the pieces in the egg mixture to coat.
- Using tongs, transfer the coated chicken into the breadcrumbs, pressing down a little bit to coat.
- Heat oil in a large skillet to 375 degrees F. Carefully fry breaded chicken cubes in hot oil until golden brown on all sides, then remove and drain on paper towels.
- Place chicken cubes in a glass baking dish. Add the ham and the cheese and gently stir to combine.
- In a small bowl, combine the soup and 1 cup milk. No need to heat it, just pour directly over the casserole.
- Baked for about 30 minutes, until golden brown and bubbly.
- Meanwhile, prepare egg noodles according to package directions. Once cooked, I stir in a little butter to prevent sticking and give them some buttery flavor goodness.
- Serve warm.
This looks amazing! Thanks for sharing the recipe, I am definitely going to try it soon!
Cool! Let me know how you like it
I think I may need to make this one…that sounds so good!!
It’s my new favorite casserole (for now at least)