Chicken Cordon Bleu Casserole

Mama

Queen of Cornbread
Site Supporter
3 pounds of boneless, skinless chicken breast, cut into chunks
2 eggs
1/4 cup of hot sauce
8 ounces Panko bread crumbs (you may not need all of it)
8 ounces of Shredded Italian Blend Cheese
8 ounces of lean ham, diced
1 can of cream of chicken soup
1 can of cream of celery soup
2 soup cans of milk (about 2 1/2 cups)
Oil for frying
Preheat oven to 350° F.


Whisk together the eggs and hot sauce in a medium bowl. Toss in the chicken chunks, turning to coat.

Put your Panko bread crumbs in a dish and toss a few of the chicken chunks in at a time and press the bread crumbs into the chicken. Just use maybe a half cup at a time of bread crumbs so you don't waste them.

Heat about 1/2 inch of oil in a frying pan until hot. Fry the nuggets until golden brown. Turn and continue frying the until golden brown. Drain on paper towels.

Spray a 9 x 13 glass baking dish with non-stick cooking spray. Arrange the nuggets in the bottom of the baking dish.

Sprinkle the cheese on top of the nuggets.

Arrange the diced ham on top of the cheese.

Whisk together the soups and milk. Pour over the top of the casserole.

Bake in a preheated 350° F oven for 30 minutes or until hot and bubbly. Serve over egg noodles, rice, mashed potatoes or even toast!
 

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Doc

Administrator
Staff member
Gold Site Supporter
Wow Mama that looks awesome. I can't wait to try this one. :tiphat: :clap: :clap: THANKYOU!!!!!!! :D
 

QSis

Grill Master
Staff member
Gold Site Supporter
Honestly, Mama - that photo is worthy of being in a cooking magazine!

Beautiful!

And those ingredients are simple, and common. Nice job!

Lee
 
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