Chicken Cordon Bleu Casserole

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One of our favorite things is Chicken Cordon Bleu.  To be honest with you though, I don’t really love the process of making it – just too much touching of raw chicken.  Enter – Chicken Cordon Bleu Casserole.  Over the past few years, I’ve made SEVERAL different versions and finally settled on the following recipe as our favorite.

Certainly doesn’t make for pretty pictures, but it makes up for it in taste.

Chicken Cordon Bleu Casserole

Recipe slightly adapted from here.

1 Tbsp salted butter (add salt to taste if you use unsalted)

1 medium onion, finely chopped

2 stalked finely chopped celery

salt and pepper to taste

1 tsp garlic powder

2/3 cup marsala cooking wine

2/3 cup all-purpose flour

3 (14.5 oz) cans chicken broth

1 cup grated parmesan cheese

1.5 cups swiss cheese

8 oz. reduced fat cream cheese

1 pound cooked spaghetti (you can also substitute rice)

1 pound chopped cooked chicken breast (rotisserie chicken works great)

1/2 pound diced ham (I used chopped sliced ham)

12 oz can peas, drained (optional)

4 oz italian bread crumbs

Steps

  1. Preheat oven to 350°.
  2. Melt butter in a large stockpot over medium-high heat. Add onion and celery; sauté 6-8 minutes or until onions are slightly brown. Add garlic powder & marsala; cook 1 minute.
  3. Gradually add flour to pan; stir to incorporate. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
  4.  Add 1/2 cup Parmesan cheese, all swiss cheese and cream cheese, whisk until cream cheese melts. Add pasta, chicken, ham and peas; stir until blended. Pour into large casserole dish coated with cooking spray (- recipe can also be divided into two casseroles and one frozen).
  5. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
  6. Bake at 350° for 40 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
  7. Serve and enjoy

Makes 12 servings.

photoI love this because it is FULL of flavor.  The marsala adds SO much flavor – Matt said it smelled amazing.

Casseroles – yes or no?

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