This is one of my latest "Pinsperations" One of my families favorite meals is Chicken Cordon Bleu but I rarely (when I say rarely I mean years) make it. It is extremely time consuming and when you are busy with a family pounding chicken until it is flat is not on the priority list. So when I saw this I knew that I had to try it. There are several steps that I added and changed from the original recipe because that is how I roll. It drives my husband crazy because he always says, "Why can't you follow the recipe!" So here it is, my version of the "Chicken Cordon Bleu Casserole"
Heat about two tablespoons of olive oil in a pan. While it is heating dice onions or chop in food processor. I use my food processor for EVERYTHING, the onions, the ham, & the crackers. I wish I would have used it for the chicken. I am not a by hand gal. I like everything automated!
Brown onions and scoot to the side of the pan.
Add chicken breasts and season. (see tips at bottom of the page for fabulous breasts. ;)
Notice the amount of seasonings I put on my breasts. Don't be scared to use seasonings.
Turn and season again.We are not cooking the breasts all the way through. Just searing to a golden brown.
This is what is left in the bottom of your pan. All of the seasoned goodness. Don't let it go to waste. Add water and about two tablespoons of red wine vinegar.
While your pan is deglazing, chop your chicken into fine pieces and add back into the pan. You will finish cooking. While your chicken finishes up, make instant or real mashed potatoes. Mine were instant.
Mix together two cans of cream of chicken soup, 1/2 cup of milk, 1/2 cup of sour cream.
Spray a casserole dish and layer the ingredients, mashed potatoes, chicken, swiss cheese, ham, gravy mixture. Cover with layer of crushed soda crackers and add salt and pepper.
Bake at 350 degrees for about 45 minutes or until bubbly and toasty brown.
A couple of my helpful tips for FABULOUS Breasts!
- Always brown the chicken no matter how you cook it. The chicken loses that blah taste that it has when you throw it in the oven without any seasonings.
- When I say season, I mean season. Get your salt, pepper, garlic, onion, & herbs out and SEASON the chicken. I am not scared to over season, it is how you learn to make flavorful meat. You learn the next time go a little lighter. You will notice how much better it tastes.
- Chop the chicken in little pieces, smaller than my pictures show. Also, if you are short on time, substitute with canned chicken. It will all taste great.
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