Friday, January 27, 2017

Flashback Friday / Easy Swiss Cordon Bleu Bake


I had not made this recipe since my mother's birthday in 2013.
Recently we had friends over for lunch on a weekend, and I decided that this dish was an easy no fuss recipe for me to make the day before and store in the refrigerator so all I had to do is turn the oven on about 45 minutes before they were to arrive.  I put on a pot of rice, cooked a side of Maple Glazed Carrots, the salad was ready in Fridge as was dessert. That left me the morning to relax and enjoy without feeling stressed.  According to some of the comments in the original recipe by people that tried the recipe say it is a hit with their families. I hope you give it a try and you and your family enjoy it too.

Sauce

  • 1/4 cup melted butter
  • 1/4 cup flour
  • 1-1/2 cups half and half cream or milk
  • 1-1/2 cups chicken broth
  • 1 tablespoon Dijon mustard
  1. Melt the butter in a sauce pan, stir in flour to dissolve and cook a few minutes.
  2. Add both the cream, chicken broth and mustard.
  3. Cook until thickened. 
  4. Pour the sauce in a 9x13 pan.
Layer the following:
  • 6 pieces of boneless skinless chicken pieces, browned on each side in a skillet with a little oil.
  • 6 slices of thinly sliced ham
  • 6 slices of Swiss cheese
  • 1 package of stuffing prepared according to the directions on the box (I used a little less water)
Cover with foil and bake for 30-40 minutes in a 350 oven.

10 comments:

  1. This sounds delicious. One question - did you completely bake this the day before and then just reheat or was it put together raw before refrigerating it the day before? I love "do ahead" recipes like this. Thanks Charlotte.

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    1. Rosella, the chicken was basically cooked through with the browning. Then I topped it with the ham, cheese, stuffing and baked it through the next day.

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  2. I've been wanting to have friends over for lunch. This looks like the perfect recipe. Thanks so much for sharing.

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  3. How big are the 6 pieces of boneless chicken pieces? Do they cover the bottom of the pan?

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    Replies
    1. Yes, the chicken pieces covered the bottom of my pan but not tightly. I don't know exactly how big the pieces were. They were the fresh skinless and boneless pieces you buy at the store.

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  4. This looks nice and easy. I happen to have 2 pieces of boneless chicken breast on hand and will scale it down for 2 servings. I do love chicken cordon bleu!

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  5. This has become a staple in our house. If I have to take a potluck casserole it's this one. Try it you'll like it

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  6. This sounds delicious and easy.... One question, do u just pour the dry stuffing mix on top or
    is the stuffing mix prepared like the directions on box first ?
    I am going to fix this !

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    Replies
    1. Good question, In the directions it says, Prepared stuffing. I will amend the wording to make it easier to understand.

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  7. I was wondering the same thing, Linda. I read the original recipe post and she does say she prepares the stuffing first. Hope that helps. I am serving it tonight...Looks yummy :)

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