Chicken Cordon Bleu Casserole

If you're looking for a great summer casserole or just craving some basic comfort food, by gosh I think we've got it and you can blame it all on the "terrific trio" - Mags from the Other Side of Fifty, Lea from La Casa de Nanan and moi of course.

My friend Mags posted this recipe the other day and then Lea talked about cookin' it up on Facebook so, not to be outdone, I had to join in on the party. I'm so glad I did - I think!

I used Mags' recipe for inspiration but had to tweak it a bit according to what I happened to have on hand - isn't that what cookin's all about? I dredged some chicken thigh chunks in flour and browned 'em off in butter, then sauteed some onions, garlic and red bell pepper, added some spices, and chicken stock along with a can of mushroom soup...cooked some rice and Bob's your uncle; the whole shebang went into the oven and came out looking like this!

I couldn't help but worry that we'd have tons of leftovers with no time left to eat the darn things, but you know what? I need not have worried because it was so blasted delicious we pigged out, big time.

I think I've said here before some drivel like if you get enough exercise, you can eat whatever you want. We all know that's true; however it doesn't mean you can devour as much as you want including but not limited to an entire casserole dish. Now we're off to the gym in a feeble attempt to wear off the third helpings of this wonderful thing. Uhhh...thanks a lot Mags and Lea. It is now official - the Big Guy's a hair under 220 this morning and my butt's outgrown our little kitchen. Good work guys!

I'll post the recipe for my version when we get back from the torture chamber, meanwhile for you early birds, check out Mag's site for the original recipe

Chicken Cordon Bleu Casserole (adapted  from Mags at www.othersideoffifty.com)

4 skinless boneless chicken thighs

2 tablespoons butter

All-purpose flour

Salt and Pepper

1 small onion, chopped

1/2 red bell pepper, chopped

2 large cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon lemon pepper seasoning

1/2 teaspoon marjoram (optional)

1 cup chicken stock

1 can cream of mushroom soup

6 ounces grated Swiss cheese

1/2 pound cooked ham, cut into cubes

1-1/2 cups cooked rice

2/3 cup dry Italian flavored bread crumbs

2 tablespoons butter, melted

Melt butter in large sauté pan over medium high heat. Cut chicken thighs into 1 inch cubes and season with salt and pepper. Dredge in flour, shaking off excess. Add to sauté pan and cook until golden brown. Remove from pan and set aside. Add onion, red pepper, garlic, and seasonings to pan and cook until vegetables are soft. Return chicken to pan, add chicken stock and simmer, covered for 10 minutes. Stir in mushroom soup and remove pan from heat.

Preheat oven to 350. Spray casserole dish with cooking spray and place cooked chicken with gravy on bottom. Sprinkle evenly with cooked ham. Spoon rice down center of casserole and sprinkle casserole dish evenly with grated cheese. Mix together bread crumbs with melted butter and arrange on top of casserole. Bake for 30 to 35 minutes until bubbling and crumbs are browned. Makes 6 servings. Download Chicken Cordon Bleu Casserole

Comments

[Lea]

Love it!!! Thanks for the mention! This casserole is truly delish!!!!!!! I will finish it today for lunch! - I made a HUGE batch - I used thighs also - just like you! - We just don't do the breast - my sweet William and I think they are too dry. I do recommend this to all!!!!

[Mary from Apron Strings & Wedding Rings]

June... You are too funny!!! Just get a bigger kitchen :o)) HUGS, Mary

[June]

Lea - you're welcome my friend. It is a wonderful casserole and I'll be making it again, but in a smaller quantity so we're less tempted. Was it worth it though? YOU BET!

Mary - next rental! We've already seen it, booked it and it does have a bigger kitchen. It is also RIGHT on the beach. Better yet, it's built in the round so there's no chance I'll get lost looking for the fridge. LOL

[Mags]

So glad you enjoyed the recipe!

[June]

It's awesome my friend. We loved it!

[Lorraine]

This looks like a dish you could dive right into and roll around in. Comfort food at the highest level. I will swing by and check out Mag's site.

[June]

Lorraine - it is darn tasty stuff - perfect for a cool coastal evening. I think you'll love Mags' Other Side of Fifty. She's a laugh a minute and a very talented cook too.