Recipe by Felicia
"This is a second version of another member's yummy casserole. It has all the creamy and wonderful flavor of chicken cordon bleu with a little of the fat and hassle removed."
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1 (8 ounce) package
wide egg noodles
chopped cooked chicken breast
cooked ham, cubed
Swiss cheese, cubed
1 (10.75 ounce) can
reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
light sour cream
seasoned bread crumbs
grated Parmesan cheese
I changed this up just a touch. I used regular cream of chicken soup because that was all I had and I added some fresh ground pepper to the "sauce". I mixed the egg noodles, ham, chicken, swiss and sauce all together and poured it into a casserole dish, then topped it with the bread crumb mixture. My family loved this casserole--NO leftovers. My husband made it a point to tell me that I'm to make this again and the kids are still talking about it.
This is the best "pasta" casserole I've had in my life. It was so good that I called my best friend half way through dinner to tell her she needed to make this. I used shredded Swiss cheese instead of cubed, and I did not use reduced-fat soup or reduced-fat sour cream because I had some regular sour cream to use up and my local grocery store doesn't carry reduced fat cream of chicken soup (I'm not kidding). Also, I mixed everything together first (except for the topping) before putting it in the casserole dish instead of just putting it on top of the pasta, then I put the topping on. The topping is very good. It's similar to the topping I use on other casseroles, but I never thought to put Parmesan cheese in it before...duh. I will make this again for sure!
Wow! This was really good. We have three eaters here, and I award stars by the number of thumbs up. Six thumbs were counted. Unfortunately there is a five star max on this site. I used the exact ingredients called for, but I scaled them back to a two-quart casserole. I also mixed everything together except for the bread crumbs. I was a bit grouchy about getting a skillet dirty to add more seasoning to seasoned bread crumbs, but I have to say that the flavor of the topping was wonderful. This was a great cold night meal! Thanks!
Very good recipe. I did not use the low fat soup, double the bread crumb topping. I did not use bread crumbs, I used Ritz crackers crushed up in place of bread crumbs. It gets a 6 star in my book!
Thanks much for the recipe.
OK, so , when I read these reviews I always think "if they changed it, how can they rate it so high?". Now I know why. This is a great dish. I loved it. My family loved it. Here's the thing, I found it to be very dry. Some of the noodles get hard (to the point of being inedible). So I served around them. I quickly made a roux, added milk, sour cream, chicken broth and then stirred in some more cheese until it melted. It took 5 minutes and it was a great "side of sauce". With the extra sauce, this was sooooooo delicious. If I rated this recipe lower because it was dry and others did the same, no one would make it and that would be too bad because it is really very good. To me, this is a minor tweak as opposed to some of the reviews I have read that make major changes to the recipe making it in essence a whole new dish. So...5 stars for this casserole, just double the sauce.
This was really tasty - my family enjoyed it! However, I didn't use the low fat/fat free versions of the ingredients, I used the full-calorie items. I made half a recipe and that is enough to feed four of us. I'll make this recipe again!
Pretty good and easy to make, and I had a block of swiss cheese to eat up before it went bad. I didn't have egg noodles so I used elbow mac instead, and it turned out just fine. I also mixed everything together instead of layering. I would probably recommend covering with tin foil while baking just to cut down on the dry noodles, but other than that, it was pretty good. Definitely will be making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken Cordon Bleu Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 213
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