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Home > posts > 2018 > 10 > 2018-10-01_Chicken_Cordon_Bleu_Casserole.html
Chicken Cordon Bleu Casserole
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I (attempted) to make Chicken Cordon Bleu[@rev] but I have always been frustrated with flattening it. In the past, would butterfly the breasts and then flatten more. If I didn't cut well or even if it did, it often would not come out very good.
This time, I decided to try to flatten then cut. But, I think I got over-zealous (as you can see in the first picture) and it was a bit destroyed. I decided I needed a different approach.
I cut the chicken into small bits and, the next day, I made a casserole (of sorts). I dredged the chicken in seasoned flour and pan-fried/sautéed the pieces. I then layered it on the bottom of a pan and layed ham and swiss on top with dijon mustard. For the next layer, I did the same but made sure the cheese was on top so it could melt. I sprinked some panko and baked at 375° for 15 minutes.
I wouldn't say it is my preffered way to make this, but I thought it was a good save!
We served it with some frozen grilled cauliflower. It was slightly better than had we done cauliflower ourselves but not amazing.
