Chicken Cordon Bleu Casserole is a recipe my mother taught me. I have cooked it for my children and now my grandchildren. It is a great success and ready within 50 minutes. A meal that includes chicken, cheese and prosciutto will always have people smiling. Served as a main dish through out the year. I have also cooked this using left over chicken and turkey especially after holidays.
Chicken Cordon Bleu Casserole
I have never met anyone who didn’t enjoy this recipe. The chicken, cheese and prosciutto make this a hit.
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Servings: 6 people
Calories: 62kcal
Ingredients
- 6 large chicken breast See note
- 6 slices swiss cheese thin
- 6 slices thin prosciutto
- 125 ml dry white wine
- 2 tbsp butter 30 ml
- 1 tbsp Dijon mustard 15 ml
- 1 tbsp brown sugar 15 ml
- salt to taste
- freshly ground pepper to taste
Instructions
- Season the flattened chicken breasts with salt and pepper.
- Place 1 slice of cheese on top of each breast and top with a slice of prosciutto.
- Roll up, beginning with the narrow end, and secure with a toothpick.
- Place in a greased baking dish.
- Combine the remaining ingredients in a saucepan and sir over low heat until the ingredients
- are incorporated.
- Pour over the chicken and bake uncovered in a preheated 350F (180C) oven, basting with the sauce several times, until the chicken is cooked through, about 40 minutes.
- Remove the toothpicks before serving. Serves
Notes
Note:
- The chicken should be skinned and boneless and then pounded thin between two sheets of plastic wrap or grease proof paper.
Nutrition
Calories: 62kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 10mg | Sodium: 59mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 3g