Chicken Cordon Bleu is a classic that involves chicken breast that is rolled around (or topped with) ham and swiss cheese, then breaded and fried or baked. And yes, it’s delicious. Rich, a little salty, a little crunchy, and a little creamy…it hits so many high notes!

I have a little confession, though… I’ve never actually made chicken cordon bleu the traditional way. I mean, I’ve eaten it many times and know that I love the flavor profiles in it, but for whatever reason I’ve never actually cooked the stuff. Maybe I’ll give it a try one day. Or, maybe I’ll take the easy way out and make this Chicken Cordon Bleu Casserole instead!

Seriously, when I say easy, I’m not kidding. The hardest thing about this recipe is shredding the chicken. It’s the perfect weeknight meal that even my toddlers gobble up. Oh, and speaking of gobble (see what I did there?), this recipe is the perfect way to use up leftover turkey or ham from the holidays! Just sub the turkey for the chicken, and/or dice the ham into small chunks!

You can also feel free to mix up the veggie game here. I like adding broccoli because my family loves it, the flavors compliment each other, and it lets me cook a complete meal without having to worry about making an extra side if I am not up for it (although I usually serve this with a side salad). If you’re family isn’t in to broccoli, use peas or whatever they prefer instead! Or, leave the veggie out of the casserole itself and cook something on the side. It’s up to you!

How to Make Chicken Cordon Bleu with Broccoli Casserole:

Start off by cooking your instant rice according to the package directions. The typical method is to boil slightly salted water, add in the rice, cover, remove from the heat, and let it sit for 5 minutes. If you prefer a different type of rice, feel free to use it!

While the rice is doin its thing, mix together all of the other ingredients, reserving about half a cup of the shredded cheese. I generally add the broccoli in last and gently fold it in so that it doesn’t all break apart. Once the rice to done, add it to the mixture (no need to cool). Pour the mixture into a greased 13×9 pan, top with the rest of the cheese, and bake at 350 degrees for 20-25 minutes until the cheese is melted and bubbling!

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Chicken Cordon Bleu with Broccoli Casserole

This easy weeknight dinner has all of the classic Chicken Cordon Bleu flavors you love in casserole form!

Course Main Course

Cuisine American

Keyword Broccoli, Casserole, Cheese, Chicken, Cream of Chicken, easy dinner, Ham, Holiday Leftovers, Rice, Sour Cream, Turkey

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6 people

Author Meagan - The Crossroads Cook

Ingredients

• 2 Cups Instant Rice (such as Minute Rice)
• 2 Cups Water
• 1/2 Medium Onion, Diced
• 1 1/2 Cups Cooked Chicken, Shredded
• 1 Cup Diced Ham (8 oz.)
• 1 Can Cream of Chicken Soup (10.75 oz)
• 1 8 oz. Container Sour Cream
• 1 tsp Garlic Powder
• 1/2 Cup Milk
• 1 1/2 Cups Shredded Swiss or Mozzarella Cheese
• 2 Cups Broccoli, Chopped
• 1 tsp salt
• 1/2 tsp pepper

Instructions

• Preheat oven to 350 degrees. Grease a 9x13 inch pan. Set aside.
• In a medium saucepan, boil 2 cups of water (add a little salt). Once water is boiling, add the rice, cover, and set aside for 5 minutes.
• In a large bowl, combine the cream of chicken soup, sour cream, onion, garlic powder, chicken, ham, milk, 1 cup of cheese, rice, and broccoli. Pour into the greased pan and spread evenly. Top with the remaining 1/2 cup of cheese.
• Bake for 20-25 minutes until the cheese is melted and bubbly.

The post Chicken Cordon Bleu and Broccoli Casserole appeared first on The Crossroads Cook.

Ok, I know ya’ll looked at this recipe’s title and thought, “Why in the world do I need a recipe for something as simple as a ham, egg, and cheese sandwich?” I get it. I do. Chances are you DON’T need a recipe to figure out how to put a couple of slices of toasted bread, ham, cheese, and an egg together. But, my friends, the secret is in the sauce!

(Right about now, my bad sense of humor *thanks Dad* is encouraging me to make a stupid joke about the sauce being secret, and how you shouldn’t tell anyone…but I’m resisting the impulse. Go me!)

This was another one of the recipes born of necessity when my farmer called me up late one morning asking if I had anything I could bring him for lunch. I’m thinking you’re sensing a pattern here, and you’d be right. This happens a lot in our household, mostly because he doesn’t often know what he’s going to be doing day-to-day, so planning ahead isn’t always possible.

Spring Planting

On the particular day that this sandwich was born, we had been to some sort of function just a few days earlier where someone had made those amazing baked ham and cheese sliders. You know the ones I’m talking about, right? The ones that are on the Hawaiian Bread Rolls, with a yummy mustard-mayonnaise sauce, slathered in butter, and baked? (My friend Leah has a version here!) The sauce on those little sliders is so good, and easy, that figured I could add it to a ham, egg, and cheese sandwich and have it taste just as good!

So simple. Cook enough eggs for the number of sandwiches you are wanting to make (1 per sandwich). Just put a little butter in a non-stick skillet and break an egg into it. Season with some salt and pepper. I like my eggs over easy, JW prefers his over medium/hard (so yolks totally set–which makes them much easier to eat one handed in the tractor). Give them a flip and cook until your desired done-ness.

While the eggs are going, put some bread in the toaster…whatever sandwich break you prefer. I like to use honey wheat for these because I think it stands up to the sauce a little better, but use what you like.

In a small bowl, mix together some mayo, Miracle Whip, and honey Dijon mustard. I use a ratio of 2-2-1 here (so 2 tbsp mayo, 2 tbsp Miracle Whip, and 1 tbsp mustard).

When the eggs are nearly done, put a slice of ham per sandwich in the skillet to warm it through. Put each of those slices of ham on top of an egg, then put a slice of Muenster cheese on top of that, allowing everything to warm and the cheese to start melting.

When the bread is toasted and the eggs are done, smother at least one side of bread with the sauce, and put your egg/ham/cheese stack on the bottom slice. Close your sandwich and slice, then enjoy!

Note: if you are taking these on the go, such as running them to the field, I would recommend wrapping them in foil to keep them warm, but leaving a little crack open so some steam can escape, otherwise they may get a little soggy. I’d also suggest eating them as close to making them as possible.

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Ham, Egg, and Cheese Sandwich with Secret Sauce

Looking for an easy lunch idea that has plenty of protein and is loaded with melty, cheesy goodness? Try these Ham, Cheese, and Egg Sandwiches with Mustard Secret Sauce!

Course lunch

Cuisine American

Keyword Easy Lunch, Mayo, Mustard, Sandwich

Cook Time 10 minutes minutes

Servings 4 people

Ingredients

• 8 Slices of Bread (White, Wheat, etc.)
• 4 Eggs
• 8 Slices of Ham
• 4 Slices of Cheese (Muenster, Gouda, etc.)
• 2 Tbsp Mayonnaise
• 2 Tbsp Miracle Whip
• 1 Tbsp Honey Dijon Mustard
• Butter for Cooking Eggs

Instructions

• Mix together the mayonnaise, Miracle Whip, and Mustard. Set aside.
• In a non-stick skillet, melt the butter and fry the eggs to your desired doneness, leaving room in the pan to heat the ham. When you flip the eggs, put the ham in the pan to warm through.
• Place the ham on top of the eggs (1-2 slices per egg), then place a slice of cheese on top of each egg.
• Toast the bread, then place the egg, ham, and cheese stack on one slice. Spread the mustard sauce on the other slice. Close sandwich and enjoy!

Notes

This sandwich is best eaten right away, but if you are taking it somewhere, wrap it in foil leaving a little crack for steam to escape. 

The post Ham, Egg, and Cheese Sandwich with Secret Sauce appeared first on The Crossroads Cook.