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Sportsman2505qs's avatar
May 30, 2014

Chicken Cordon blue Casserole

CHICKEN CORDON BLEU CASSEROLE

2 cups white rice
3 cups chicken
6 slices of Swiss cheese
10 slices of ham
2 cans of cream of chicken soup
1/2 cup of milk
1/2 cup of sour cream OR plain Greek yogurt
10 saltines
Paprika
Garlic

Preheat oven to 350; spray 9x13 baking dish with cooking spray
Cook 2 cups of white rice; spread in the bottom of baking dish
Cook 3 cups of chicken; arrange on top of rice
Layer 6 pieces of Swiss cheese on top of chicken
Dice up 10 slices is ham; later on top of cheese
In separate bowl, mix 2 cans cream of chicken soup, 1/2 cup milk and 1/2 cup of sour cream or plain Greek yogurt; spread on top of ham
In another bowl, crush 10 saltines, add 1/2tsp paprika, 1/4tsp garlic and mix together; sprinkle on top of soup mixture.
Bake at 350 for 30 minutes
  • That does sound yummy, and should be a natural for baking in the 12" Dutch oven. One to save!
  • Super_Dave wrote:
    Right next to the regular.
    Thanks; I'll have to look that one up. If it has soy, wife cannot have it.
  • Super_Dave wrote:
    I've gotten hooked on using Better Than Boullion in both the beef and chicken flavors.

    Haven't heard of that one. Which aisle in the super can it be found?
  • I've gotten hooked on using Better Than Boullion in both the beef and chicken flavors.
  • SWMO wrote:
    magnusfide wrote:
    Wonder if we can substitute a bechamel for the soup? Would love to try this in the DO but wife cannot have condensed soups (soy allergies).


    I would think that adding some chicken broth powder to it would make it very close to the soup, maybe better.

    I think it's called white gravy down here.LOL
    The chicken bouillon is a good idea. Thank you.
  • magnusfide wrote:
    Wonder if we can substitute a bechamel for the soup? Would love to try this in the DO but wife cannot have condensed soups (soy allergies).


    I would think that adding some chicken broth powder to it would make it very close to the soup, maybe better.

    I think it's called white gravy down here.LOL
  • Bechamel is homemade condensed type sauce. It's what cooks made before Campbell's offered up their version. I grew up on casseroles w/condensed soup and still love them, consider them comfort food.

    This casserole sounds delish. Maybe I'll make one up for my 24 y/o son to nosh on for a few days. Might sub wild rice.
  • Wonder if we can substitute a bechamel for the soup? Would love to try this in the DO but wife cannot have condensed soups (soy allergies).