Unstuffed Chicken Cordon Bleu
A New Style to an Old Favorite
It’s always a plus when I find a recipe that is simple to make and loaded with fresh Hiland Dairy ingredients. Case in point: this Chicken Cordon Bleu Casserole that’s a hit with my family. We never have leftovers! So, in honor of National Chicken Cordon Bleu Day, I’m sharing this scrumptious recipe with you.
Chicken Cordon Bleu Casserole
- 2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 1 cup plain breadcrumbs
- 1 1/2 cups Hiland Dairy Milk, divided
- 1 egg
- 2 tablespoons Hiland Dairy Butter
- 2 tablespoons vegetable oil
- 8 ounces Swiss cheese, cubed
- 8 ounces Hiland Dairy Monterey Jack Cheese, cubed
- 16 ounces ham, cubed
- 1 (10.75-ounce) can cream of chicken soup
Preheat oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray. Beat egg and combine with 1/2 cup milk. Pour the egg/milk mixture into a gallon-sized zipped plastic bag. Place breadcrumbs in another gallon-sized zipped plastic bag. Add the chicken pieces to the egg/milk mixture first and coat thoroughly.
Transfer the coated chicken to the breadcrumb bag and toss until completely coated. Heat the butter and oil in a large frying pan over medium heat until butter is melted.
Brown the chicken pieces until golden brown, about 5 minutes.
Place the chicken in the baking dish and top with ham and cheeses.
Mix the soup with remaining 1 cup of milk and pour on top of meats and cheeses.
Bake 30 minutes until tender and bubbly.
You can thicken the soup mixture by using 1/2 cup milk and 1/2 cup Hiland Dairy Heavy Whipping Cream instead of 1 cup of milk. And don’t forget to serve this casserole up with a cold glass of Hiland Dairy Milk. Delicious!
~The Dairy Diva