The family really liked this one. A few changes I made were chicken instead of turkey (didn't have turkey), added white wine to sauce (2 c milk and 1/2 c wine) and sprinkled garlic power and a little cayenne on top of cheese layer. LEFT-OVER IDEAS: I had about half left-over even though we all liked it. I made a stuffed mushroom filling by sauteing 2 cloves of minced garlic, the mushroom stems, chopped fine, some Italian seasoning and a pinch of cayenne in olive oil then blended it with about 1 cup of the Cordon Bleu Casserole mixture in the food processor. Baked mushrooms @ 350 for 15-20 mins. Made enough to stuff 2 8oz pkgs. of mushroom caps. Tomorrow night I'm going to use it to stuff some jalapenos! Yum!
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The family really liked this one. A few changes I made were chicken instead of turkey (didn't...