Chicken Cordon Bleu Casserole with Honey-Maple Glazed Ham...it's what's for dinnah!

Yeah, you read that right: Chicken Cordon Bleu Casserole with Honey-Maple Glazed Ham. Yes, it exists...and it's so simple, anyone can whip up this amazing, one-pan meal.

I'm no Betty Crocker, but I come up with some pretty kickass meal ideas every now and then. My hubby is a huge Chicken Cordon Bleu lover, and after going through the process of making it from scratch the traditional way, I thought, there has GOT to be an easier way! What could be easier than tossing everything in a pan, shoving it in the oven and waiting 'til it's all cooked? Ummm...nothing!!!

Ready to get cookin'? Well, preheat your oven to 350 degrees, grab your apron, a giant glass of wine (obviously necessary when cooking!) and the following:

13 x 9 pan, coated with non-stick spray
1 ham steak (Regular or Maple Glazed, available at most grocery stores)
1 package of boneless, skinless chicken breasts (3-4 good sized breasts)
1 packet of Peppered Country Gravy (aka White Sauce)
1 1/2 cups of water
1 15oz container of Part-Skim Ricotta cheese
1 Garlic & Herb Saute Express square
Onion powder
Garlic powder
1/4 cup Parsley flakes
Sargento 6-Cheese Blend
Salt & Pepper

First things first, coat your 13 x 9 pan well so you won't have to scrub for hours after the meal is done (cause a meal really isn't simple if it entails a billion hours of clean-up!).

While the oven is preheating to 350 F, dice your chicken breasts and ham steak and put into your 13 x 9 pan.

 

 

 

 

In a large bowl, combine the entire container of Part-Skim Ricotta, the Garlic & Herb Saute Express square, the 1/4 cup of Parsley flakes, and onion and garlic powder to taste (I give each one a good 3-4 shakes into the bowl). Mix to combine the ingredients well, then add the packet of Peppered Country Gravy and the 1 1/2 cups of water. Carefully mix all ingredients in the bowl until well combined then pour over the diced chicken and ham, mixing until all the meat is covered.

 

 



Pop the pan in the oven, grab your wine (if you have any left in your glass. If not, fill 'er up!) and park your buns for about 30 minutes. After 30 minutes, remove the casserole from the oven and check it by stirring carefully to look for any uncooked chicken pieces. If you still notice some chicken pieces are slightly pink, pop it back in the oven for another 10 minutes.

 

Now for the extra goodness. We all know that traditional Chicken Cordon Bleu is made with Swiss cheese. I happen to looooove cheese (and I mean LOVE), so I the executive decision to nix the Swiss in favor of a delectable 6 Cheese Italian blend from Sargento. Let me just say, you won't be disappointed

 

 

Once the chicken is cooked through, sprinkle 1 cup (or more if you feel like it!) of Sargento 6 Cheese Italian blend over the top and pop it back in the oven for about 5 minutes, or until cheese is melted. Take the pan out of the oven and set on stove to cool for 5 minutes, then serve up the deliciousness with bread and butter or a veggie side for an amazingly unforgettable meal. Voila!

 

 

 

Serves at least 4 (with leftovers)...just double the recipe if you gotta feed more peeps (or just want more leftovers to share!).

 

Remember, cooking is supposed to be creative and fun, so don't be afraid to add your own crazy delicious touches and change up the recipes every now and then. What recipe concoctions have you come up with by tweaking? 

 

 

~KG