So, I came up with this spin on that favorite dish that IS a quick easy weeknight dinner. It has all the same great flavors, just in a new and more family friendly form.
The simple fact that I added a Bearnaise sauce to this casserole lifted the meal from a lowly casserole status to a requested Birthday meal! Everyone in our family are serious Bearnaise addicts. On veggies, on steak, on chicken...we really don't care.
I hope you enjoy this twist on a classic.
Chicken Cordon Bleu Casserole
3 whole boneless skinless chicken breasts
2 cups ham (cubed, shredded, leftover...whatever you have)
2 cups swiss cheese ( cut into cubes or pieces not shredded)
1 1/2 cups italian style bread crumbs
4 eggs beaten with 1/4 cup milk
1 packet of Bearnaise sauce - prepared following the pkg instructions (or make your own(recipe below) but this is supposed to be the quick and simple version..Bearnaise packets are in the gravy aisle and most call for butter and milk!)
oil for frying
preheat oven to 350. Spray a 13x9 or similar baking dish with cooking spray.
Cut the chicken breast into bite sized pieces. Heat the oil about 1/2 inch deep in a skillet.
Dip the chicken pieces into the egg mixture, then roll in bread crumbs. Brown the pieces in the hot oil. The chicken needs to be browned on all sides but does not need to be cooked through as it will finish cooking when it is baked. Fry all of the chicken in this way (careful to work in batches so you don't overcrowd the pan as this prevents nice browning) As the chicken is done, drain for a minute on paper towels then put in the baking dish. Add the chunks of ham and swiss cheese. Toss together so ham and cheese and chicken are evenly spread throughout the pan.
Pour 1/2 the prepared Bearnaise sauce evenly over all. Bake for 30 to 45 minutes until chicken is done, and everything is all hot and melty.
Remove from the oven and pour the other 1/2 of the sauce over all and serve.