Chicken Cordon Bleu casserole

[Phoenix79 452]

http://www.lovewithrecipe.com/recipe/313.html

Link to chicken Cordon Bleu recipe. Only bread item is a light topping of panko and bit of flour in the sauce, otherwise it's all protein- ham, Swiss cheese, chicken breast! I edited it a bit- kept the butter called for to make the roux in the sauce the same, but cut the butter in the panko topping to 2 Tbsp. I also subbed alpine lace reduced fat Swiss cheese for regular Swiss, and used lowfat milk instead of whole (don't try nonfat- you'll lose the creaminess factor). Makes a large 9x13 pan...would probably freeze well after chilling in the fridge. Cut into individual portions and defrost as needed! Very very tasty! 10 servings- 1 serving (I eat 1/2 of one) is 336 calories, 13.7g carbs, 37.2 G Protein, 14 g fat, per recipe creation on MFP with my ingredient substitutions.

[Sleeved in Seattle 280]

Thank you thank you thank you! When can you come over and make it for me?

[southernsoul 773]

That looks delicious!! I love casseroles in the fall & winter. I'll bet it would be good with some cut up asparagus or broccoli, too. Thanks for posting!

[Phoenix79 452]

Thank you thank you thank you! When can you come over and make it for me?

Anytime! If we Seattlelites ever get together as I hope we will and do a potluck, this will be the dish I bring.

[Phoenix79 452]

That looks delicious!! I love casseroles in the fall & winter. I'll bet it would be good with some cut up asparagus or broccoli' date=' too. Thanks for posting![/quote']

Thanks! It's Sooo perfect for fall and winter, I love seeing the sauce bubbling when I take it out of the oven. I just made it for the first time last night after finding it on Pintrest, and my husband gave it 5/5 stars, and my mom said it was the best dish I've ever made! It's a keeper!

[Sleeved in Seattle 280]

Anytime! If we Seattlelites ever get together as I hope we will and do a potluck, this will be the dish I bring.

Ha! Even better.

[ReDbEaN 654]

YAAAY. I love chicken cordon bleu and this looks delicious! Thanks ma'am. Now, if only you were nearer to here, i'd just run on over and get some...BUT...Im way down south in Louisiana!!

[vegasneon 181]

How much did the topping add to it? Would it still be as good or almost as good without it?

[Phoenix79 452]

How much did the topping add to it? Would it still be as good or almost as good without it?

You could probably do it without the topping and it would taste fine- maybe a little less buttery but ok. I like the combo of the crispy, creamy, salty etc that comes from everything put together including the topping, and it really doesn't add that many carbs- 1 1/2 cup for the whole 9x13 pan. Another alternative would be to add it and scrape it off the portion you're eating- easy to do.

[gamergirl 4,610]

Thank you! Can't wait to try it

Sent from my iPhone using VST

[southernsoul 773]

I made this tonight & it is delicious! We were out of flour, of all things, so I winged it with a couple of cans of cream of chicken Soup & only added about 1 cup of milk. The Dijon & the lemon juice are great in the sauce. I also added a layer of chopped broccoli (about 2 cups frozen, thawed in the microwave) above the ham & below the cheese layer. The hubs had eaten a few of the Swiss slices I had planned to use for this, so I added a little shredded Italian blend to the cheese layer. Thanks again for posting the recipe!

[gamergirl 4,610]

I made this tonight & it is delicious! We were out of flour' date=' of all things, so I winged it with a couple of cans of cream of chicken Soup & only added about 1 cup of milk. The Dijon & the lemon juice are great in the sauce. I also added a layer of chopped broccoli (about 2 cups frozen, thawed in the microwave) above the ham & below the cheese layer. The hubs had eaten a few of the Swiss slices I had planned to use for this, so I added a little shredded Italian blend to the cheese layer. Thanks again for posting the recipe![/quote']

I think it's funny you were out of flour. I may be too and I wouldn't know it these days. Used to be we had 4 different kinds of flour for baking. Now, I have no idea whether we have any.

I like your broccoli idea.

[NYVSGguy 22]

I made this for dinner tonight. Very good. I thought it was a little salty, but this a keeper. Next time going to try some of the changes people suggested.

[Chelsi 107]

if we were not getting a snowstorm tonight i would stop at the store on my way home from work to get the stuff to make this! been craving chicken cordon bleu! can't wait to try!

[gamergirl 4,610]

We tried this and love love love it. Great recipe!