Prep 30 mins
Cook 20 mins
I adapted this recipe from one that I found on the Pillsbury website to get a casserole that is more like the traditional chicken cordon bleu. The flaky, sweetness of the crescent rolls in this recipe knocks the taste out of the park! Serve with broccoli for a complete meal.
- 226.79 g can refrigerated crescent dinner rolls (I used the reduced fat variety)
- 29.58 ml salted butter
- 14.79 ml olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 453.59 g chicken, cooked and shredded
- 0 swiss cheese
- 59.14 ml parmesan cheese, grated
- 78.07 ml light sour cream
- 29.58-44.37 ml Dijon mustard (to taste)
- 4.92 ml lemon juice
- 4.92 ml honey (optional. We didn't use it)
- 4.92 ml horseradish sauce (we used regular prepared horseradish)
- 0.59 ml dried thyme
- 453.59 g deli ham (we used thin shaved honey ham)
- Heat oven to 375. Spray 13x9" (3 qt) casserole dish with non-stick cooking spray.
- Unroll crescent rolls in baking dish; press perforations to seal.
- Bake 10 to 13 minutes or until light golden brown.
- Meanwhile, in 10-inch skillet, heat butter and oil over medium heat.
- Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened.
- Remove from heat; stir in shredded chicken.
- Place 8 slices of the Swiss cheese over baked crust.
- In small bowl, stir Parmesan cheese, sour cream, Dijon mustard, lemon juice, honey, horseradish sauce and thyme until well blended.
- Spoon half of the mayonnaise mixture evenly over cheese on crust.
- Spoon chicken mixture evenly over mayonnaise mixture on crust.
- Spoon remaining mayonnaise mixture evenly over chicken.
- Cover chicken evenly with ham.
- Top with remaining 8 slices Swiss cheese.
- Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.