hey guys! as promised, here is the recipe for the chicken cordon bleu casserole. both my mom and i had this for dinner last night (in our separate homes) in honot of national chicken cordon bleu day and we both LOVED it.. so did marshall and so did my dad.. it’s delicious! if you like chicken cordon bleu.. or even if you don’t.. MAKE THIS. promise, you’ll love it.
this is a healthy alternative to standard, high caloric and fat-laden chicken cordon bleu. the laughing cow cheese and creamy dijon mustard really make the dish flavorful without added calories or fat.
chicked cordon bleu casserole
- 12 oz (weight when raw) boneless skinless chicken breasts
- 4 oz diced ham
- 1 medium yellow onion, diced
- 3-4 cloves garlic, grated
- 3 TB fresh thyme
- 1 cup low sodium free range chicken broth
- 5 wedges laughing cow light swiss cheese
- 2-3 TB dijon mustard
- 4 slices low fat swiss cheese
- 1/2 cup whole wheat panko bread crumbs
- salt & pepper to taste
spray a medium skillet with a generous amount of olive oil cooking spray and heat over medium-high heat.
chop your onion and thyme and grate your garlic.
whenever i cook with thyme, i start singing “parsley saaage rosemary and thyyyyme” –you know, simon & garfunkel’s song scarborough fair?
add onion, garlic and thyme to the skillet.
stir often and let the onions begin to caramelize.
meanwhile, dice your ham into small bits.
slice your chicken into strips.
season your chicken with salt & pepper and cook in a separate pan.
when the chicken is cooked through, remove it from the stove and dice it into pieces that are a bit bigger than the ham pieces.
once your onions are caramelized, add your broth, laughing cow and dijon mustard. turn heat to low.
stir often and let the cheese melt and the ingredients meld together. add salt and pepper to taste.
you want to let this mixture cook for quite some time so it reduces by about half.
once it is reduced, add the chicken and ham to the sauce.
pour mixture into an 8×8 baking dish.
sprinkle 1/4 cup of the bread crumbs on top of the casserole.
place 4 slices of swiss on top of the first layer of crumbs.
sprinkle the remaining bread crumbs over the cheese.
at this point, you can refrigerate the casserole overnight or all day or whatever.. that’s what i did. i made it sunday night and we baked and ate in monday night. obviously, you could also just bake it right away!
bake (covered with foil) at 350 degrees for 25-30 minutes. take the foil off for the last 5 minutes. everything should be hot and bubbly.
serve with some steamed veggies and enjoy!
per serving stats:
hope you make it and hope you love it! be back later.
xo. janetha g.