Chicken Cordon Bleu Casserole

Sometimes, you just need a warm, comforting supper; something that will fill your belly and keep you satisfied.



Here’s what you’ll need: 1 whole chicken (I used a rotisserie chicken), thinly sliced honey ham, thinly sliced baby Swiss cheese, butter, flour, milk, lemon, Dijon mustard, salt, smoked paprika and white pepper.




For the topping you will need: more butter (duh!), panko bread crumbs, seasoning salt and parsley.




Roughly chop the ham.




Butter a baking dish. I like to hold onto a stick of butter with the wrapper, but if you like to get your hands greasy, that’s alright, too.




Place the shredded or diced chicken in the bottom of the pan.




Put the chopped ham on top.




Place the sliced cheese on top of the ham.




Now make the white sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until bubbly and smooth. Slowly add the milk. Cook until thickened. Add the lemon juice …




… mustard, salt, paprika and white pepper. Bring up to a boil and remove from heat.




Pour the sauce over the chicken/ham/cheese in the pan.




Time to make the topping: Melt the butter. Stir in the breadcrumbs, seasoning salt and parsley.




Just look at that buttery goodness. Mmhmm.




Sprinkle the topping over the sauce-laden chicken/ham/cheese. Oh yeah.




Bake at 350ºF until bubbly and the topping is lightly browned.




Allow to cool for 5-10 minutes before serving. Then, dig in!




Recipe Notes:
1. I thought this was brilliant. It tasted a lot like Chicken Cordon Bleu, only richer and creamier. Which is always good, in my book.
2. The sauce didn’t seem to want to thicken up too well for me. Next time I might add a bit more flour.
3. The lemon in the sauce was brilliant. It added just the right amount of tang.

Thanks so much to Terri for sharing this delicious recipe! Make sure to check out her blog, That’s Some Good Cookin’, for more lip-smacking recipes. This Cinnamon Roll Cake looks insane. And this Browned Butter Banana Bread sounds scrumptious.

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Chicken Cordon Bleu Casserole

by Terri @ that's some good cookin' on March 6, 2012 in Casseroles, Main Courses March 6, 2012 CasserolesMain Courses

See post on Terri @ that's some good cookin'’s site!

4.45 Mitt(s) 42 Rating(s)

Prep Time: 20 mins
Cook Time: 45 mins
Difficulty: Easy
Servings: 8

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Description

Classic flavor, homespun ease.

Ingredients

• FOR THE CASSEROLE:
• 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
• ½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
• ¼ pounds Thin Sliced Baby Swiss Cheese
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 3-¼ cups Milk (I Used Whole Milk)
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1 Tablespoon Dijon Mustard
• 1-½ teaspoon Salt
• ½ teaspoons Smoked Paprika
• ¼ teaspoons White Pepper
• FOR THE TOPPING:
• 6 Tablespoons Butter
• 1-½ cup Panko Bread Crumbs
• ¾ teaspoons Seasoning Salt
• 1-½ teaspoon Crushed Dried Parsley

Preparation Instructions

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Posted by Erica Lea in Step-by-Step Recipes

 

Easy Crockpot Chicken Fajitas

Who doesn’t love Mexican food? I don’t know anyone. Honestly, I could eat it every night. I discovered an easy way to make fajitas in the crockpot. The best part is all the flavors really cook well together. And leftovers are even better. We were so hungry the day I made these that I forgot to take a finished product picture. But you can imagine they were very yummy!

Here’s what you’ll need to make this quick, weeknight supper of Easy Crockpot Chicken Fajitas:

You’ll need:

1 lb of Chicken Breasts
3 Peppers (Green, Red, and Yellow), sliced
1 Onion, sliced
1 Package of Taco Seasoning
Flour or corn tortillas
Toppings – sour cream, cheese, guacamole, etc.

Instructions:
Slice peppers and onions then place them on the bottom of the crock pot
Put Chicken on top of peppers and onions
Sprinkle taco seasoning on the top
Cook on low for 6-8 hrs (or high for 3-4)
Shred everything up and mix together. Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.
For the beef version of this recipe, click here–> Crockpot Beef Fajitas

If you like easy recipes like this, you’ll love our Weekly Meal Plans!
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Easy Crockpot Chicken Fajitas

Ingredients

1 lb of Chicken Breasts
3 Peppers (Green, Red & Yellow), sliced
1 Onion, sliced
1 Package of Taco Seasoning
Flour or corn tortillas
Toppings - sour cream, cheese, guacamole, etc.

Instructions

1. Slice peppers and onions then place them on the bottom of the crock pot
2. Put Chicken on top of peppers and onions
3. Sprinkle taco seasoning on the top
4. Cook on low for 6-8 hrs (or high for 3-4)
5. Shred everything up and mix together
6. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

Spinach and Feta Crock Pot Lasagna

Spinach and Feta Crock Pot Lasagna – Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles. The easiest Lasagna you will ever make! Just throw all the ingredients in the Crock Pot and walk away.

87K+

We all know the deal around here. I take a classic recipe and add feta cheese to it, spinach, too, take a picture of it and eat. Ridiculous, I know, but always delicious.

I have been making *this* lasagna recipe for years now, but it wasn’t until last year that I finally tried a lasagna in the crock pot. WHOA! Life.Changing.
But, really, I wish I hadn’t waited that long to try slow cooked lasagna because,

A) Your house will smell insanely GOOD!
B) You will want to eat it immediately
C) It’s so easy, your 10 year old can make it.

Those no-boil lasagna noodles have literally changed my life. It’s like I’m saving myself at least 22.4 minutes every time I make lasagna for dinner. In this instance, I saved you and I a huge step in the way that we will prepare this lovely dinner.

All you will need to do is gather your ingredients, throw them in the crock pot in the order that I have given, and that’s it. That’s all. That’s a wrap. No stirring, no boiling, no rinsing, no waiting, no no no! Just place everything in the pot and walk away.

Come back in 4 hours to eat.

ENJOY!

SPINACH AND FETA CROCK POT LASAGNA

 

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PREP TIME

10 mins

COOK TIME

4 hours 00 min

TOTAL TIME

4 hours 30 mins

 

Layers of spinach, feta and light ricotta nestled between sheets of lasagna noodles.Just throw all the ingredients in the Crock Pot and walk away.

Serves: Serves 4 to 6

INGREDIENTS

• 4 cups tomato sauce
• 12 to 15 no boil lasagna noodles
• 1 container (32-ounces) Light Ricotta Cheese
• 1 cup crumbled feta cheese
• salt and fresh ground pepper, to taste
• 3 to 4 garlic cloves, chopped
• 2 teaspoons dried oregano, or to taste
• 1 teaspoon dried parsley
• 2 eggs, lightly beaten
• 1 bag (8-ounces) fresh baby spinach leaves
• 2-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• ½ cup shredded Parmesan Cheese, divided

INSTRUCTIONS

1. Lightly coat the inside of the crock pot with cooking spray.
2. Spread 1 cup tomato sauce on the bottom of the pot.
3. Arrange a layer of the no-boil lasagna noodles over the sauce. Set aside.
4. In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, oregano, parsley and eggs; mix until thoroughly combined.
5. Add spinach and mix until well incorporated.
6. Spread ⅓ of the ricotta mixture over the pasta.
7. Sprinkle a layer of mozzarella and ⅓ of the parmesan cheese over the ricotta mixture.
8. Top with a cup of tomato sauce.1
9. Repeat these layers until all the ingredients have been used up .
10. Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
11. Cover and cook on HIGH for 3-1/2 to 4 hours.
12. Turn off the crock pot and let stand 45 minutes, or until all the liquid is absorbed.
13. Cut and serve.

RECIPE FOUND AT : http://diethood.com

Root Beer Pulled Pork

This recipe is very simple using your crock pot. 

You will only need these 5 ingredients.

*Prep time - 10 min
*Cook time - 6 hrs in crock pot, *optional: 20 min in oven (few min on broil for crispiness)



2 lbs of pork tenderloins - I prefer boneless
1 can root beer - A&W!
1 white onion, sliced & separated in two piles
1 tbs liquid smoke
18 oz of any bbq sauce -your choice!
Salt & Pepper
Buns
*1/4-1/2 cup honey (optional)




1.Spray your crock pot lightly with Pam. Place half the sliced onions in the crock pot.

2. Season your pork with salt & pepper and place over the onions - add the remaining onions on top of the pork.

3. Pour can of root beer & liquid smoke into the crock pot.

4. Cook on LOW for 6 hours

5. Shred pork with fork and place in baking dish. Drain out root beer from crock pot but save some of the sliced onions and place them in baking dish as well. * You are done using the crock pot now.

6. Add your bbq sauce (& honey if you choose) and mix well in baking dish.

7. Bake in oven on 350 degrees for 15-20 minutes, the last few minutes I put on broil to get some crispiness on the top.

8. Serve on buns

Crock Pot Lemon Chicken

September 20, 2012

This chicken is so flavorful! It’s one of the yummiest things I’ve made in my crock pot, lately. Lemon chicken with a hint of Italian seasonings. Mmmmm so good!

I decided to pan fry it first to get a nice brown coating, and then threw it in my crock pot with some Italian seasoning, lemon juice and chicken broth. As it cooked, it filled my house with an amazing lemon scent!

Crock Pot Lemon Chicken

1/4 cup all-purpose flour
3-4 Large boneless, skinless Chicken breasts, cut into 3rds
1/4 cup butter
1 packet Good Seasons Italian dressing/seasoning mix
1/2 cup fresh lemon juice
1/2 cup chicken broth
salt and pepper

Directions: Rinse the chicken pieces with water, and then lightly coat them in the flour. Set aside.
Plug in crock pot and turn setting to Low heat.

Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add half of the flour-coated chicken pieces. (You don’t want to over-crowd the pan, so you’ll cook the chicken in two batches) Season with salt and pepper. Cook chicken for 3-4 minutes or until golden brown,on each side.

(You’re not cooking the chicken all the way, just getting a golden-brown crust)

Remove chicken from skillet and place in crock pot.

Add the 2 remaining tablespoons of butter in skillet, and cook the remaining flour-coated chicken pieces on each side for 3-4 minutes or until golden brown. Remove chicken from skillet and place in crock pot.

Sprinkle the Italian dressing/seasoning mix evenly over the chicken. Pour the lemon juice and chicken broth over the tops. Cover with lid, and cook on low heat for 3 hours.

Either serve chicken pieces whole or shredded, with the lemon sauce/broth. Enjoy!

RECIPE FOUND AT: http://life-in-the-lofthouse.com

Creamy Crock Pot Spaghetti

A couple weekends ago I remember thinking, I wonder what would happen if I did spaghetti in the crockpot?  Oh my goodness, I did it and it’s fabulous!  Now I am wondering why on earth didn’t I do it sooner?

No boiling the noodles, just throw it all into the crock pot and dinner is done a few hours later.  I added a little secret ingredient to my spaghetti….some cream cheese that makes for a creamy dreamy sauce.  Be sure to try it 

Hope you enjoy this simple dinner!

Here’s your line up.  I actually used 3 jars of sauce so add one more to this picture….and a couple cups of chicken broth 

For starters, brown up 1 pound of ground beef in a skillet.

I keep it simple, a little salt, pepper and garlic salt/or powder.

Now we are ready for the crock pot.

Start by pouring one jar of pasta sauce into the bottom of your crock pot.

Time for the noodles 

Break them in half so they fit nicely into the crock pot.

Pour your ground beef over the noodles.

Sprinkle with some Parmesan Cheese.

Add some cubed cream cheese….my favorite part!

One more jar of pasta sauce over top.

Nice and even 

Close the lid and you are good to go!

Creamy Crock Pot Spaghetti

1 pound lean ground beef

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder or salt

3 jars 26 ounce pasta sauce

1 pound spaghetti noodles

1/2 cup Parmesan Cheese

4 ounces cream cheese

1-2 cups chicken broth

1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary.

2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve.

Makes 10-12 servings

recipe found at: http://picky-palate.com