Chicken Cordon Bleu Divan Casserole

Chicken Cordon Bleu Divan Casserole

  • Servings: 6-8
  • Difficulty: easy
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Chicken Cordon Bleu Divan Casserole

Lately I have been struggling for ideas because I am torn between redoing recipes vs creating new ones. So I looked in my fridge and took an inventory of what I had on hand and then went off to the store. I had some deli ham that was on it’s last week and some broccoli. Recently I made a casserole that included chicken, broccoli and quinoa that turned out well so I decided to do something similar but different. Given I had the ham, my mind drifted towards Cordon Bleu.

So this mutt of a recipe is one part Chicken Divan, one part Cordon Blue and one part Chicken Broccoli Rice. Also the pics aren’t great as I struggle with photographing a casserole. If they fall apart in plating, I just go zoom and call it a day.

2 free range air chilled chicken breasts (cubed)
Two crowns of broccoli diced
3/4 cup of quinoa
1 can Cream of Chicken
1 can Chicken Broth
Panko (seasoned with salt, pepper, paprika)
2 eggs
Fontina Cheese (or Swiss)
Parmesan Cheese
1/4 – 1/2 lbs of deli ham
1 minced clove garlic
1/4 cup of onions
1 tbs of butter

1. Prep: Rinse your quinoa, break down your broccoli, mince your garlic and onions, open your cans, cube your chicken. Also create your breading/egg wash stations by taking two pie plates and in one fill it with seasoned Panko bread crumbs and the other with beaten eggs.

2. Preheat your oven 375 degrees. Also take a sauce pan on medium low heat and add your butter and onions and let them sweat until translucent. Add your garlic and cook for another minute. Next add your cream of chicken and chicken broth and stir until well combined. Turn your heat down and cut up your ham into bits and add it to your sauce followed by the quinoa. IMG_0787IMG_0789

3. Take a baking dish 9×13 size and spray it with your favorite oil. Now in about three batches add your chicken to the egg wash, shake and then add to bread crumbs and then directly to the baking dish. Once all your chicken has added top it with broccoli.

4. Now pour the sauce with the ham and quinoa in it. Poke it around to make your the sauce gets all over the chicken and broccoli. Top with your shredded Fontina cheese (I like Fontina because it melts well and has more tang). Hit it with some grated Parmesan. IMG_0790IMG_0791IMG_0792

5. Cook for 30 minutes covered with foil and then 10 minutes uncovered.

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