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Tuesday, March 9, 2010

Chicken Cordon Bleu Casserole

This dish is one of my mom’s. While it seems humble and incredibly simple, I have yet to meet a person who doesn’t fall in love with it and go back for seconds. I grew up eating this dish which is my mother’s version of a traditional Chicken Cordon Bleu. There is something so comforting about going to her house and eating her cooking again. My mother has always been able to hold her own in the kitchen.

I will alternate between her version and mine, which is more traditional. My mother’s is great for a crowd because there is less prep work.

Mom’s Chicken Cordon Bleu Casserole
*Serves 4-6


- 2 pounds chicken (4-5 breasts)
- ½ pound of ham, sliced thin
- ½ pound American Cheese, sliced thin
- 1 box Shake ‘n Bake original (SNB)
- 3 tablespoons dried parsley
- S&P


1. Pound each chicken breast until ½ inch thick. Season with salt and pepper.

2. Add parsley to SNB mixture and coat each breast according to package.

3. In a medium size casserole dish, lay first layer of chicken breast down. Depending on size about 2 breasts.

4. Next place half of the ham in a layer on top of the chicken. Then layer all of the American cheese and top with remaining ham.

5. Finish the layering process with the rest of the chicken breast. Sprinkle any remaining SNB on top. (This will give you extra crunch and will cover any place where the chicken doesn’t cover .)

6. Cover casserole with aluminum foil and bake in the oven at 350 degrees for 50 minutes. Remove cover and bank for an additional 35-45 minutes or until chicken is white and juices run clear.

Thoughts: This version gives you a very cheesy layer in the middle without the work of stuffing each breast. The chicken stays very juicy and flavorful and did I mention the cheesy goodness in the middle? Honestly though, I think my favorite part is the ham. Something magical happens to it as the cheese melts down over it. You could use regular bread crumbs if you want, but trust me and try the SNB. I know what you’re thinking: They still make that stuff? That is soooo 1970’s! Maybe it is, but I love this dish and hopefully so will you!

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