Some meals are just a pain! There I said it! For me Chicken Cordon Bleu is one of those meals. We love it but I hate preparing it! It is just soooo putzy! We are talking like a 10 here folks.
About a year ago I ran across this recipe on Pinterest for Chicken Cordon Bleu casserole It is soooo good! Yes it is still a little bit putzy but it makes a lot! Today I actually split it into 2 8x8 casserole dishes and freeze one (I will let you know how that turns out later).
A few changes I make are that I personally hate swiss cheese. I know I'm missing out but I just can't get around it. I usually use a mix of whatever I have on hand. I have used Mozarella, Colby jack, Monterey jack, you name it. All have turned out fine. I do always use the Parmesan called for. I also usually make my own breadcrumbs. I actually haven't purchased bread crumbs in years!
Also I am thinking of using this sauce mixture as my "go to" Cream soup.It is that good and so versatile!
So head on over to Cooking Classy And drop Jaclyn a note to say thanks for this delicious recipe.
My Putz Factor... 3.5 but soooo worth it!
Edit 7.21.13 I have frozen this multiple times and it turns out awesome! I put it in an aluminum disposable pan (usually the smaller square) and freeze it (uncooked) after its frozen I can fit this size pan in a large zip top bag of in my large foodsaver bags. I try to take it out of the freezer the morning I want to bake it or at lease a few hours before. It takes 45 minutes to an hour depending on how frozen it is. Since it has raw chicken in it I err on the side of cooking a little longer.