super easy cordon bleu. Easy Chicken Cordon Bleu With Mushroom Sauce. Chicken cordon bleu, which translates as blue ribbon chicken, is a dish with several different versions today; however, most preparations typically involve some variation of a chicken breast stuffed with cheese, and either ham or prosciutto; coated in breadcrumbs; and either deep-fried, or baked. Super easy chicken cordon bleu casserole using storebought rotisserie chicken then layers on ham, swiss cheese, creamy sauce, & crumb topping.

This has chicken, ham, and swiss in a creamy dijon sauce. This easy chicken cordon bleu is created with chicken breasts rolled with ham and Swiss cheese. Traditional chicken cordon bleu can be rather time consuming but this chicken cordon bleu casserole recipe makes things much easier! You can have super easy cordon bleu using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of super easy cordon bleu

Prepare 1 of chicken breast.
Prepare 1 of sweet ham.
It's 1 slice of cheese.
You need 1 of japanese bread crumbs.
It's 1 of paprika, salt and pepper to taste.
You need 1 of egg wash.
It's 1 of cooking oil for frying.

Hollandaise sauce mix- find this in the sauces and gravy mix section of the grocery. Super quick to make and can be made ahead if desired. Traditionally, cordon blue is chicken wrapped around cheese or with a cheese filling. I took the classic flavors of cordon bleu - chicken, ham, and swiss - and combined them into an easy casserole that will feed your entire family.

super easy cordon bleu instructions

fillet chicken breast.
deep ham into egg wash.
top with cheese.
dash of paprika, salt and pepper.
roll all together lock with toothpick.
set aside for about 15 mins..
deep in egg wash and in bread crumbs and fry.

Keto Chicken Cordon Blue Casserole […] Coconut Chicken Tenders - An Edible Mosaic™ Super Easy Buffalo Chicken Dip Recipe (Instant Pot, Slow Cooker & Oven Directions) - The Keto Queens - […] Low Carb Chicken Cordon Bleu Casserole […] I love chicken cordon bleu. When I make this recipe I use lemon juice for wine and a half and half for the cream. I did use less butter and added black pepper to the sauce. I pounded the chicken thinner so it was easier to fold up. And cooked for less time because it was thinner.