Chicken Cordon Bleu

My mom makes a similar chicken cordon bleu, but this is the version I came up with. I combined a few recipes that I usually make - garlic cheddar chicken and bacon-wrapped chicken with cream cheese.  It takes the best aspects of each recipe and combines them into one.  I thought it was going to be really time-consuming, but it only took about 20 minutes to prepare during my daughter's nap time, and I stuck it in the refrigerator until I was ready to bake it.

Chicken Cordon Bleu

8 boneless skinless chicken tenders, pounded

1 cup Italian breadcrumbs

1 tsp chili powder

1 tsp paprika

1/2 tsp garlic powder

1 egg

4 oz. cream cheese, sliced into 8 pieces

8 slices deli ham

3 tbsp margarine

1 tsp minced garlic

Preheat oven to 350 degrees. Place breadcrumbs, chili powder, paprika, and garlic powder in a bowl. Mix well.  In another bowl, beat egg. 

Place one slice of ham and one piece of cream cheese on each chicken tender. Roll and secure with toothpick.  Dip each chicken roll into egg, then coat with breadcrumbs.  Place chicken in a greased 9 x 12 baking dish. 

Melt margarine. Add minced garlic; pour over each chicken roll.  Bake for 25-35 minutes, or until juices run clear and chicken is cooked through.

Chicken Cordon Bleu Casserole

This is loosely based on the Cheesy Chicken Cordon Bleu recipe at Picky Palate, but I changed it up a bit to suit my family's taste.  I have a habit of reading recipes but never following them exactly. I always put my own spin on things.

Cheesy Chicken Cordon Bleu Rice Casserole

2 Tablespoons extra virgin olive oil

1 clove fresh garlic, minced

½ lb diced ham

2 Cups cooked shredded chicken breast

4 Tablespoons margarine

¼ Cup flour

1 tsp Zatarain's or other Cajun seasoning

 14 oz can chicken broth

3 Cups cooked brown rice

2 cups shredded cheese, your choice(I used Parmesan and sharp cheddar)

4 oz. cream cheese, softened

Preheat oven to 350 degrees. Saute garlic, ham, and chicken in a skillet over medium heat until garlic is golden, but not browned.  Melt margarine; stir in flour and seasoning until combined.  Stir in chicken broth very slowly until smooth.  Add cooked rice, then transfer to a greased 9" x 13" baking dish.  Spread softened cream cheese in a thin layer over top of rice mixture.  Top with shredded cheese.  Bake for 20-25 minutes.  Cover with foil for the last 10 minutes of baking.

Ham and Cheese Rotini

Ham and Cheese Rotini

1 pkg.(13 oz.) whole wheat rotini
1/4 cup butter or margarine
1/3 cup all purpose flour
2 cups milk
salt and pepper to taste
1 cup + 1/3 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
2 cups fully cooked cubed ham

Preheat oven to 350 degrees. Cook pasta according to package directions until al dente.

Meanwhile, in a large saucepan, melt butter or margarine. Stir in flour and pepper until smooth and cook for a few minutes, or until thickened. Gradually whisk in milk, stirring to prevent lumps. Bring to a boil, cooking for 2 minutes or until thickened. Remove from heat and stir in cheeses until blended.

Drain pasta. Add ham and cheese mixture; stir well. Season to taste. Pour into a greased 9 x 9 baking dish and sprinkle with additional Parmesan cheese. Bake uncovered for 25-30 minutes, or until bubbly.