Hunk of Meat Monday: Chicken Cordon Bleu Casserole - Beyer Beware

Hunk of Meat Monday: Chicken Cordon Bleu Casserole

A few weeks ago I made some lemon basil chicken. I made quite a bit since I was making it for a group of people to come over. Since I had the chicken grilled up I made up the PW’s grilled chicken with lemon basil pasta for the kids. Since the hubby was out of town no one would complain about having chicken. But, then I had a whole bunch of pasta leftover and still piles of chicken.

I had to plot how to convince eating chicken for supper would be ok. After a quick once over of the meat and cheese drawer I figured out a little Swiss cheese and some ham might be the trick. So, I bring you chicken cordon bleu casserole with a lemony twist.

I must admit, after seeing the chicken cordon bleu lasagna from My Kitchen Apron, I think I will trying her recipe as well. It looks awesome!


For my casserole, I started by cutting up about 2 cups worth of the leftover lemon

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basil chicken and shredding about a cups worth of Swiss cheese.

I then pulled out the leftover lemon basil pasta. There was most of the pasta left. I would recommend making at least 12 ounces of pasta if not a whole pound for a 13 x 9 pan or two 8 x 8 pans. I used a rigatoni past but use whatever shape you have on hand. Cook the pasta to al dente if you are not using leftovers like I did. Add the cheese and 1 cup of milk to the pasta and combine.

For extra creaminess I added a can of cream of chicken soup and then added the cut up chicken and a cup of cubed ham.

Pour into a 13 x 9 pan.

Since mine had a lemon base to the chicken and pasta, I sprinkled the top of the pasta with lemon pepper.

I melted 2 tablespoons of butter and mixed in 1 cup of breadcrumbs. I poured over top of the casserole.

Bake on 350 degrees for about 20-25 minutes until bubbly.

The casserole was fantastic. The kids loved it and the hubby even ate leftovers:) Double win!

What do you have cooking this week. Link on up. No rules except show me the meat. Enjoy getting new ideas for you too!

Linked to:
Melt in your mouth Monday
Tasty Tuesday

Hunk of Meat Mondays

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Comments

  1. Wow! This looks fantastic!! I will be adding this to next weeks meal plan (this one is already done)

  2. Yeah, I have a meat recipe to share, and it's so awesome. Balsamic Pork- cook it up in the crockpot. Yum. Enjoy and thanks for hosting! BTW, love the hose story :)

  3. This morning I bring a little tutorial on cutting up bone-in chicken breasts that may be helpful to those who have never done it. Your casserole looks wonderful.

  4. Looks yummy!

  5. Thanks for the invite! I've linked up my meatball sub and baby back ribs recipe :)

  6. Anita Stafford says:

    Thanks for the invitation! I linked up the Mexican Chicken.

  7. Thank you for the invitation. I linked Brined Roasted Chicken. Your casserole looks great and will be on our table very soon. <3 and Hugs!

  8. Yum!! Looks really good!

  9. housedressingblog.blogspot.com says:

    Thanks for the invitation to link up my Parmesan Crusted Chicken with Sage-Sherry Butter Sauce. Your Chicken Cordon Bleu Casserole is going on my menu ASAP!

  10. Traci Michele says:

    I totally need to make this! I'm putting it in my recipe's to do box on my blog! Thanks.

    Here's my chocolate caramel bar recipe: http://ordinaryinspirations.blogspot.com/2011/08/chocolate-caramel-gooey-bars.html

    Traci @ Ordinary Inspirations

  11. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

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