Blue Ribbon Chicken Casserole Recipes

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350° F. Grease a 9x13-inch baking dish; set aside.
• In a small bowl, combine melted butter and breadcrumbs. Set aside.
• In a large pot of salted boiling water, cook pasta according to package instructions for 1 minutes less than al dente. Drain.
• In a large bowl, whisk together condensed soup, milk, Dijon mustard, salt and pepper. Fold in cooked pasta, chicken, and ham.
• Transfer pasta mixture to prepared dish. Top with Swiss cheese and sprinkle with the buttered breadcrumbs.
• Cover and bake for 20 minutes.
• Remove cover and bake for an additional 10-15 minutes, or until top is golden brown and dish is heated through.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• 1. Preheat oven to 350. Butter the bottom and sides of a 13x9-in baking dish.
• 2. Cover the bottom of the baking dish with the cooked, shredded chicken.
• 3. Rough chop the ham and scatter that over the layer of chicken.
• 4. Layer the Swiss cheese on top of the ham and chicken.
• 5. TO MAKE THE SAUCE: Put the 4 tbsp of butter into a medium-sized pot and melt over medium heat. Quickly stir in the flour to make a roux.
• 6. Without browning the roux, once it is smooth & bubbly, slowly pour in the cold milk. Whisk briskly to make a smooth sauce. Cook over medium heat until the sauce thickens, and you can coat the back of a spoon.
• 7. Stir in the lemon juice, Dijon mustard, salt, smoked paprika, and white pepper.
• 8. Bring the sauce to a low boil, then remove from heat.
• 9. Pour sauce evenly over the casserole, being mindful to get some of it around the edges of the pan.
• 10. TO MAKE THE TOPPING: Melt the last of your butter in the microwave in a medium sized bowl. Once melted, take the bowl out and stir in the Panko bread crumbs and dried parsley.
• 11. Layer over the top of your casserole.
• 12. Bake uncovered for 45 minutes, or until the topping has become golden brown and the casserole is bubbly. Let it sit about 5 minutes before serving. ENJOY!

CREAMY CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
• Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
• Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
• Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• 1. Preheat oven to 425. Begin by cutting the tenderloins into cubes.
• 2. Add them to a large rimmed pan with a little bit of water (just enough to keep the chicken from burning to the bottom of the pan).
• 3. Cover and cook (stirring occasionally) until chicken is completely cooked. This usually takes about 15 minutes on medium-high (times may vary, so just keep an eye on it while you cook).
• 4. While the chicken is cooking prepare two boxes of stuffing according to the directions on the box.
• 5. Grease a 9x13 pan.
• 6. Create a layer of stuffing across the bottom of the pan. For this part, I generally get my hands wet with cold water and do a quick pat down to make the layer nice and flat.
• 7. Take the Swiss cheese and lay all of the pieces out over the stuffing, creating a thin layer of cheese.
• 8. When the chicken is completely cooked, remove the pan from heat and use a strainer to remove excess liquid from chicken.
• 9. In a large bowl mix the diced chicken, cubed ham, 1 can of cream of mushroom roasted garlic soup, and 1/2 can of golden mushroom soup together. (Optional) If adding French Fried Onions to casserole, add half of the package into this creamy mixture and reserve the other half for topping the casserole after it is done baking.
• 10. Take the cream of mushroom soup mixture and evenly spread it out over the first cheese layer. A spatula works well for this part.
• 11. When the mixture is evenly spread, take the Muenster cheese and create another even cheese layer.
• 12. Sprinkle salt and pepper over the top.
• 13. Cook in the over for 20-25 minutes. Cheese should be melted and casserole will be bubbling (this lets you know it is done). (Optional) If you are using French Fried Onions, cook the casserole for 20 minutes, top with onions, and cook an additional 5 minutes.

CHICKEN CORDON BLEU CASSEROLE

Steps:

• Preheat oven to 350*F
• Spray a 9x13 casserole dish with non-stick cooking spray.
• Place diced rotisserie chicken into casserole dish.
• Add diced ham.
• Top with shredded Swiss Cheese
• In a small bowl combine cream of chicken soup and water. Pour over cheese.
• Sprinkle stuffing mix over cheese.
• Pour melted butter over stuffing mix.
• Cover with foil and bake for 50 minutes.
• Remove from oven and serve immediately.

BAKED CHICKEN AND RICE DINNER

Steps:

• 1. Pre-heat oven to 350 degrees. Spray an 11 inch ovenproof skillet or a 13 x 9 inch baking pan with non-stick spray.
• 2. Mix the rice, soup mix, mushroom soup and water in the baking pan. Spread the mixture evenly in the pan and place the seasoned chicken on top. Push the chicken down into the rice and sprinkle with paprika.
• 3. Cover the pan with aluminum foil and bake for 1 1/2 hours.
• 4. Note: You can vary the taste by changing the cream soup. For the people who just have to have more rice, you can 1/4 cup more rice and 1/4 cup more water.