T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month! WELCOME to the August 2022 " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to HOME feature week of the August 2022 " You're the STAR " blog hop! Meet your HOME week Hosts This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories. Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month. The "theme" occurs in our weekly features:
A classic dish is turned into a delicious casserole, bursting with creamy pasta. Perfect for a busy weeknight, it is sure to become a family favourite!
Chicken Cordon Bleu is so delicious, and I've been craving it lately. There is just something about the chicken stuffed with salty ham and tangy Swiss cheese that has me wanting to make it ASAP. I do not make it often, due to it being labour intensive. This pasta version comes together in a snap and is then baked until the cheese is bubbly. A super family-friendly casserole perfect for a weeknight, as it comes together in under 30 minutes.
This dish is super simple to make and tastes phenomenal. I used some leftover ham I had in the freezer, but if you don't have any leftover ham you can use a ham steak, or a thick cut of black forest ham from the deli. We really love the flavours in this dish; it is smokey, salty and tangy thanks to the ham and Swiss. The chicken and ham were flavourful and tender, all bathed in the fabulous Swiss cheese sauce. Amazing!
A Cordon Bleu is a dish of meat, wrapped around cheese. It is then breaded and pan fried, or deep fried. It originated in Switzerland in the 1940s, and Cordon Bleu made it's way to North America in the 1960s. The French term "cordon bleu" translates as "blue ribbon" in English. Cordon Bleu was originally a wide blue ribbon worn by L'Ordre des Chevaliers du Saint-Esprit, a group of knights instituted by Henry III of France. It is said the analogy arose from the similarity of the blue sashes worn by the knights and the blue ribbons on chef's aprons.
Is Cordon Bleu only made with chicken?
No the original Cordon Bleu, from Switzerland is made using schnitzel and often consists of pork or veal, wrapped around ham and Swiss cheese. You can also prepare ham Cordon Bleu, which is ham wrapped around mushrooms and cheese.
What is Chicken Cordon Bleu Casserole and how is it made?
This casserole is made from pasta, ham and chicken, bathed in a Swiss cheese sauce. I prefer to bake my pasta in the oven, after I've sprinkled it with breadcrumbs and additional cheese.
Start by cooking your favourite cut of pasta, in a large pot of salted, boiling water.
In a large skillet, cook the seasoned chicken breast until it reaches 165 degrees. Add in the ham and cook until it is heated through.
Add white wine, and scrape up the brown bits on the bottom of the skillet. Cook until the wine has reduced by half. Add a can of cream of chicken soup and 3/4's of the can full of milk; stirring until smooth.
Turn off the heat, add in the cooked pasta and the Swiss cheese.
Pour into a greased casserole dish and top with additional cheese and breadcrumbs.
Place under the broiler until cheese is bubbly and slightly brown.
PIN IT!!!
 |
 |
Equipment needed for this recipe
- Large pasta pot
- collander/strainer
- Large skillet
- Wooden spoons
- 9 qt casserole dish
Chicken Cordon Bleu Casserole
3 small boneless skinless chicken breasts, chopped
1 1/2 C cooked ham, chopped
3/4 of a lb of rotini pasta
2 tsp Three Onion Rub- Pampered Chef (can use 1 tsp onion powder)
2 cloves garlic
pinch of salt
fresh ground pepper
1/2 C dry white wine (I used Riesling)
1 can low sodium Cream of Chicken soup (or homemade alternative)
3/4 of the soup can of milk
2 1/2 C grated Swiss cheese, divided
1 1/2 C cooked ham, chopped
3/4 of a lb of rotini pasta
2 tsp Three Onion Rub- Pampered Chef (can use 1 tsp onion powder)
2 cloves garlic
pinch of salt
fresh ground pepper
1/2 C dry white wine (I used Riesling)
1 can low sodium Cream of Chicken soup (or homemade alternative)
3/4 of the soup can of milk
2 1/2 C grated Swiss cheese, divided
1 Tbs seasoned breadcrumbs
Preheat your broiler.
Bring a large pot of salted water to a boil. Add rotini and cook according to package directions; to al dente.
In a large skillet, heat olive oil over medium high heat. Add in the chicken and season with Three Onion Rub, salt and pepper. Cook until browned on all sides; about 5 minutes. Add in ham and cook until heated through; 2 minutes.
Add wine to the skillet and scrape up all the brown bits from the bottom; cook for 2 minutes, until wine has reduced by half. Add cream of chicken soup and 3/4 of the soup can full of milk; stir until nice and smooth.
Turn off the heat and add drained cooked pasta and 1 1/2 C of Swiss; stirring until cheese is melted and pasta is evenly coated with sauce.
Pour into a 2 quart baking dish and sprinkle the breadcrumbs and with remaining Swiss. Place under the broiler until the top is lightly brown and bubbly; 2-3 minutes.
Preheat your broiler.
Bring a large pot of salted water to a boil. Add rotini and cook according to package directions; to al dente.
In a large skillet, heat olive oil over medium high heat. Add in the chicken and season with Three Onion Rub, salt and pepper. Cook until browned on all sides; about 5 minutes. Add in ham and cook until heated through; 2 minutes.
Add wine to the skillet and scrape up all the brown bits from the bottom; cook for 2 minutes, until wine has reduced by half. Add cream of chicken soup and 3/4 of the soup can full of milk; stir until nice and smooth.
Turn off the heat and add drained cooked pasta and 1 1/2 C of Swiss; stirring until cheese is melted and pasta is evenly coated with sauce.
Pour into a 2 quart baking dish and sprinkle the breadcrumbs and with remaining Swiss. Place under the broiler until the top is lightly brown and bubbly; 2-3 minutes.
I'm sharing this recipe with these Linky Parties
I always thought that chicken cordon blue means chicken with blue cheese 😂! So I never made or had it because I don't like blue cheese. I'm glad that I read your post because now I know.
ReplyDeleteYou had me at 30 minutes recipe; I love quick recipes because I'm always in a hurry. I still have leftover ham from Easter in my freezer, so this recipe is perfect. I can't wait. Thanks for the fantastic recipe!
This dish looks so delicious! How can you go wrong with an easy/quick meal that the whole family will like!? Look at that melted cheese pull, so great! Will have to try this out!
ReplyDeleteThank you for this recipe! It is definitely more substantial than the one time I've tried making cordon bleu before! I'm looking forward to trying it again and hopefully getting it right with this recipe!
ReplyDeleteThis looks like a perfect family recipe to make! If it tastes half as good as your pictures look then we are in trouble!!! Will have to put this on my to make list. Thank you for the great recipe!
ReplyDeletethe casserole version looks so good, sharing this with my mom
ReplyDeleteI love chicken cordon bleu! Never even thought about trying it as a pasta. Thanks for sharing!
ReplyDeleteMy daughter would love this - thank you for sharing the recipe.
ReplyDeleteWho says that simple dishes don't have a rich history? I love this one!
ReplyDeleteThis is my personal favorite from last week’s Funtastic Friday, also pinned to the FF board! Thanks for sharing great such great content! Stop by and see what’s new, thanks again Melynda@ScratchMadeFood!
ReplyDeleteSounds wonderful. Thank you for sharing on the Classy Flamingos party. You've been PINKED!
ReplyDeleteA delicious dish! I will try making it soon!
ReplyDelete