Time 55m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese. Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture. Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole. Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.
Time 55m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels. Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole. Bake in preheated oven until golden brown and bubbly, about 30 minutes.
Time 1h Yield 6 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl. Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken. Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside. Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper. Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.
Time 50m Yield 6 servings. Number Of Ingredients 13 Steps:
In a large nonstick skillet, cook ham until browned, 4-5 minutes; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside. , In a large saucepan, saute onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour over ham. , Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Grease 9x13 casserole pan. Spread chicken breasts in pan. Top each with a piece of ham, then cheese. Mix together in a bowl the cans of soup and milk. Pour over chicken. Spread box of prepared stuffing mix over chicken. Pour melted butter over stuffing mixture. Bake at 325 degrees for 1 1/2 to 2 hours.
Time 1h Yield 2 casseroles (6 servings each). Number Of Ingredients 8 Steps:
Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, whisk together soup and milk. , Toss chicken with pepper; divide between 2 greased 13x9-in. baking dishes. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese., Bake, covered, 30 minutes. Uncover; bake until cheese is melted, 10-15 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 10-15 minutes.
More about “easy chicken cordon bleu casserole recipes”
Time 1h40m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F. Spray a 9 x 13 baking dish with non-stick spray. Place chicken on bottom then layer with ham and cheese. Mix cream of chicken soup with water and pour over chicken. Melt butter and mix with stuffing mix and place on top. Cover and bake for approximately 1 1/2 hours or until juices run clear. For a crunchier topping, remove cover for last 30 minutes or so of baking time. No need to salt or season since the stuffing provides all of this for you.
