By *Parsley* on October 27, 2005
Photo by fawn512
Photo by fawn512
"No canned soup in this one. I serve it over rice or noodles. Great way to use up leftover chicken and/or ham."
Serving Size: 1 (148 g)
Servings Per Recipe: 6
"This was AMAZING!! My family loved it. We usually make Chicken Cordon Bleu, but it's a lot of work, and can sometimes dry out. This was so moist and delicious. I don't think that we'll make the original again. The only thing that I did differently was to make a roux with the butter, flour and milk. Thanks for the great recipe!"
"Wow was this GREAT! I was heavy handed with the cheese (mix of swiss & mozzarella) so I thinned the sauce with some chicken stock. I didn't use mushrooms as I had none on hand and used celery flakes instead of real celery. I used a store roasted chicken and deli ham. So easy and delicious!"
"I loved the flavor of this and so did everyone I served it to. (It was a good meal to bring to our friends who just had a baby.) Mine did not turn out creamy, but more brothy and you couldn't really detect the cheese. I'm not sure if it's because I used too much milk or the whole spelt flour. I'm sure it could be tweaked, and besides it was fine this way. Instead of rice/pasta I suggest trying it over Focaccia bread, yum!"
"I was kind of disappointed with this.. Although it tasted pretty good the sauce came out grainy.. I looked up what may have caused this and a lot of sites said to turn off the heat when mixing in the cheese. Not sure if I'll try this again or not"
"This was just fabulous. I didn't use the celery or mushrooms and I used sliced deli ham that I just piled up and cut into squares. I also subbed cubed deli style swiss cheese. There was more than 8 oz but the sauce was so good I could have just sat there and eaten that with a spoon. Yum. I served it over noodles."
"Made this a long time ago! We enjoyed it immensely! Thanks for another great recipe to add to my favorites! I left out the mushrooms, not a fan of them."
"This is a lovely casserole. Nicely flavored, easy to prepare. I prefer not to cook with canned soup so I appreciate this recipe very much. Thanks for sharing"
"My son has been on a chicken cordon bleu kick lately and has requested it every week for the past couple months. He decided it would be ok to give this a try as a quick fix alternative. It just didn't measure up."
"Very good. I'll be making this one again."
"OMG!....Well, it's 10am the next morning and guess what i'm having for breakfast!!! Lucky for me they left me a little...lolol! Everyone raved about it! My 14 and 12 year old sons had two big bowls full (served it with wide egg noodles), and fiancee' just thanked me again on the phone for a great dinner last night. Thanks so much, Parsley, for a definite keeper of a dinner recipe!!! (Note: I omitted mushrooms 'cos 14 yr old is not a fan, and used shredded cheeses on hand -mozz, yellow n sharp cheddar) :)"
"I liked this alot, the hubby on the other hand didn't. Let's just say he expects gourmet and doesn't get it :) LOL! I like the recipe and would make it again... thanks for the new add."
"Was very easy to make and came out very creamy. I used cheap pre-diced ham, but couldn't taste it. Next time I will use better, thinly sliced ham and cut it into strips. I didn't have an onion, but I didn't miss it. Made a baked potato with it; Awesome!"
"This was so good! I wanted to make this even if I had no cooked chicken.I cup up my chicken breast, breaded and fried them and proceeded to the recipe intructions.It came out perfect.I will be makimg this one again.I took a picture but deleted it as it wasn,t too good.I made this for WT3; thanks for posting. Rita"
"Use 2 chicken breast, 250 g cooked ham. Left out the mushroom coz i didn't have any. Use 1.5 c milk. and the mixture was very thick. I think its better to use 1 3/4c next time. Use 1 c swiss cheese, and i may have added too much salty coz they turned out too salty. Next time, up the paprika and parsley. but overall, this dish is great!"
"I prepared this dish a day in advance and after step #6, I covered it and put it in the refrigerator over night. The next evening, I took it out of the refrigerator and let it sit on the counter for about 15 minutes. Then I baked it at 350F for about 40 minutes. This made for a quick weeknight meal. I served this over mashed potatoes and it was very filling. My husband didn't care for the taste (I think it was the Swiss cheese - as he's not a big Swiss cheese fan), but my step son and I enjoyed the flavor. Thanks Parsley!"