Oh man, Tonight's dinner is something that I have made a few times. And it's something that the pickiest eater in the house has requested over and over again. Chicken Cordon Bleu Casserole! If you are watching what you eat, just stop here. I don't want to be responsible for the demise of someone's successful diet.
If you're still with me you have been warned. But I can also guarantee that it is worth it. It's like a big warm cheesy hug and perfect for the fall weather we have been having. To lighten it up I paired it with some simple sliced tomatoes and carmelized Brussels sprouts.
Chicken Cordon Bleu Casserole
2 chicken breasts
6 cups water
Salt to Taste
3 cups dry rigatoni
Reserved Chicken Broth
2 Cups Heavy Cream
1 package cream cheese
1 cup shredded smoked gouda
1/2 tsp garlic salt
1/2 tsp onion powder
1 1/2 cup shredded Mozzarella
3/4 cup bacon
3/4 cup ham *I have started using Smoked Pork Chops, and prefer these to the ham
1/2 cup Italian Seasoned Panko
1/4 cup ground Parmesan
2 tbsp butter
In a large sauce pan bring water and salt to a boil, add chicken breasts and lower heat, poach chicken around 20 minutes until just done. Set Aside to cool and reserve the broth. In a medium sauce pan over low heat heavy cream and cream cheese slowly until the cream cheese is melted, remove from heat stir in Gouda, garlic salt, and onion powder. In a large mixing bowl stir all ingredients together just until combined evenly. Butter a 13x9 pan and pour the mixture in evenly. Melt 2 Tbsp of butter in small sauce pan, stir in panko bread crumbs. Top casserole with bread crumbs and bake at 350F for 22-25 minutes until warmed through and bubbly.
Carmelized Brussel Sprouts
2 cups Brussel Sprouts, cleaned and halved
1 Tbsp Butter
Salt and Pepper to taste
Heat an iron skillet over medium high heat, melt butter and add brussel sprouts. Season in the pan. Saute until the brussel sprout halves are carmelized and tender.
For the Tomatoes I sliced them and drizzled with olive oil and red wine vinegar. Then seasoned with salt and pepper.
Any simple and fresh veggies add a nice balance to the casserole.
Phrases over heard in this house tonight: "MMMhhhmmm that's what I'm talkin bout" "Thank You!" "Excellent" and my favorite as I'm catching up on the Masterchef Junior series "You cook better than those kids" LOL Well, on the last episode most of those kides pulled off Ramsey's infamous Beef Wellington. There are adults that I am positive are still in counseling because of that dish.
Talk to me!... in the comments below.
If you're still with me you have been warned. But I can also guarantee that it is worth it. It's like a big warm cheesy hug and perfect for the fall weather we have been having. To lighten it up I paired it with some simple sliced tomatoes and carmelized Brussels sprouts.
Chicken Cordon Bleu Casserole
2 chicken breasts
6 cups water
Salt to Taste
3 cups dry rigatoni
Reserved Chicken Broth
2 Cups Heavy Cream
1 package cream cheese
1 cup shredded smoked gouda
1/2 tsp garlic salt
1/2 tsp onion powder
1 1/2 cup shredded Mozzarella
3/4 cup bacon
3/4 cup ham *I have started using Smoked Pork Chops, and prefer these to the ham
1/2 cup Italian Seasoned Panko
1/4 cup ground Parmesan
2 tbsp butter
In a large sauce pan bring water and salt to a boil, add chicken breasts and lower heat, poach chicken around 20 minutes until just done. Set Aside to cool and reserve the broth. In a medium sauce pan over low heat heavy cream and cream cheese slowly until the cream cheese is melted, remove from heat stir in Gouda, garlic salt, and onion powder. In a large mixing bowl stir all ingredients together just until combined evenly. Butter a 13x9 pan and pour the mixture in evenly. Melt 2 Tbsp of butter in small sauce pan, stir in panko bread crumbs. Top casserole with bread crumbs and bake at 350F for 22-25 minutes until warmed through and bubbly.
Carmelized Brussel Sprouts
2 cups Brussel Sprouts, cleaned and halved
1 Tbsp Butter
Salt and Pepper to taste
Heat an iron skillet over medium high heat, melt butter and add brussel sprouts. Season in the pan. Saute until the brussel sprout halves are carmelized and tender.
For the Tomatoes I sliced them and drizzled with olive oil and red wine vinegar. Then seasoned with salt and pepper.
Any simple and fresh veggies add a nice balance to the casserole.
Phrases over heard in this house tonight: "MMMhhhmmm that's what I'm talkin bout" "Thank You!" "Excellent" and my favorite as I'm catching up on the Masterchef Junior series "You cook better than those kids" LOL Well, on the last episode most of those kides pulled off Ramsey's infamous Beef Wellington. There are adults that I am positive are still in counseling because of that dish.
Talk to me!... in the comments below.