Sunday, August 5, 2012

Sunday dinner

Chicken Cordon Bleu Casserole Recipe:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.


We had this tonight and it was OK. Needs a flavor shot in the arm for sure. It was kind of bland. What would I do to fix it? Throw out the canned soup and make a nice Swiss Cream sauce with processed Swiss cheese (melts well.), half and half, cornstarch and chicken bullion.  And loose the stuffing topping and maybe make a Panko crust unless you like that flavor. It just really lacked that real Swiss flavor it needs to make it Cordon Bleu.

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