Thread: Chcken Cordon Bleu Casserole

On 2010-07-29, Sqwertz <[email protected]> wrote:
>
> Boneless, skinless, chicken breasts and thighs ground together
> 50/50....

> The bones were made into stock for the wine sauce....

> Layer bottom of casserole dish with 2.5lbs of ground chicken...

I think you've gone about one toke over the line, Steve. 8|

nb

Sqwertz wrote:
>
> Stuffed chicken breasts are somewhat difficult in several
> respects. They cook unevenly, the filling is uneven, it's hard to
> get a lot of filling them in, they're made of white meat, they can
> be difficult to close up, etc...
>
> So partly spurred by the stuffed cabbage thread, enter the Chicken
> Cordon Bleu Casserole.
>
> Boneless, skinless, chicken breasts and thighs ground together
> 50/50 (my store ground beef doesn't scare me, but I've experienced
> commercial ground poultry and it's not pretty. I used about 3
> pounds of each. The bones were made into stock for the wine
> sauce, and the skins were fried up as a snack. Nothing was
> wasted.
>
> Layer bottom of casserole dish with 2.5lbs of ground chicken,
> layer of sauce with some parsley, a layer of julienne ham (use a
> good ham carved off the bone, not a deli ham), a pound of grated
> Swiss cheese, and another 2.5lb layer of chicken on top with a
> little more cheese.
>
> Bake at 350F convection half and hour covered, add sauce on top,
> bake another...
>
> This is as far as I've gotten so far. Pictures later.
>
> -sw

It sounds promising. I think you may need to work some breading of some
sort in there, perhaps as a top and bottom crust of sorts. Probably make
a good party buffet dish.

Sqwertz wrote:
> Stuffed chicken breasts are somewhat difficult in several
> respects. They cook unevenly, the filling is uneven, it's hard to
> get a lot of filling them in, they're made of white meat, they can
> be difficult to close up, etc...
>
> So partly spurred by the stuffed cabbage thread, enter the Chicken
> Cordon Bleu Casserole.
>
> Boneless, skinless, chicken breasts and thighs ground together
> 50/50 (my store ground beef doesn't scare me, but I've experienced
> commercial ground poultry and it's not pretty. I used about 3
> pounds of each. The bones were made into stock for the wine
> sauce, and the skins were fried up as a snack. Nothing was
> wasted.
>
> Layer bottom of casserole dish with 2.5lbs of ground chicken,
> layer of sauce with some parsley, a layer of julienne ham (use a
> good ham carved off the bone, not a deli ham), a pound of grated
> Swiss cheese, and another 2.5lb layer of chicken on top with a
> little more cheese.
>
> Bake at 350F convection half and hour covered, add sauce on top,
> bake another...
>
> This is as far as I've gotten so far. Pictures later.
>
> -sw

Chicken/turkey, ham, swiss cheese - what could be bad? That's what goes
on a chef salad here, and I probably have that for dinner once a week.
The same three things are often what's in the sandwiches I make for
myself and the kids take to school for lunch.

It must be an awfully big dish you're making this in - 5-6 lbs. of meat
plus a pound of cheese is a lot of food. What size dish did you use?

-S-

On Fri, 30 Jul 2010 00:46:03 GMT, notbob wrote:

> On 2010-07-29, Sqwertz <[email protected]> wrote:
>>
>> Boneless, skinless, chicken breasts and thighs ground together
>> 50/50....
>
>> The bones were made into stock for the wine sauce....
>
>> Layer bottom of casserole dish with 2.5lbs of ground chicken...
>
> I think you've gone about one toke over the line, Steve. 8|

I don't know how much chicken I used. It was 3-4 lbs all
together, plus the ham and cheese, in a tall 9 x 12 x 3. It
shrunk a lot.

The sauce was chicken stock, Sauterne, vegetable base, diced
celery, thyme and parsley. Thickened with a rue made out of the
fat from rendering the chicken skins (nothing wasted) and
cornstarch.

My only regret, and I was kinda wondering about it as I devised
this plan, was that the ground chicken gave up a lot of moisture.
I had about 20 ounces of juice in the casserole dish that I poured
off after it came out of the oven. It wasn't too dry, and there
was the sauce to moisten it back up some. The chicken was ground
only once with the large-holed plate.

Basically it was a chicken, ham, and Swiss cheese meatloaf. It
tasted than Barber, for sure.

I cooked the green beans in lemon juice, oregano, and butter. The
lemon juice did something to the color of some of the beans. But
they still tasted OK. They just look weird.

http://img837.imageshack.us/img837/7...bleucasser.jpg

-sw

On Thu, 29 Jul 2010 21:43:31 -0400, Steve Freides wrote:

> It must be an awfully big dish you're making this in - 5-6 lbs. of meat
> plus a pound of cheese is a lot of food. What size dish did you use?

It filled up a 12x9x3. I used half of an 8lb bag of chicken
thighs, and 3.5lbs of chicken breast - 7.5lbs minus 2lbs of bones,
skin, and scrap. And I had about 1 pound left over. So I figure
maybe 4.5 pounds, minus 16 ounces of liquid (after 4 ounces for
cheese oil and ham juices).

-sw

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> Stuffed chicken breasts are somewhat difficult in several
> respects. They cook unevenly, the filling is uneven, it's hard to
> get a lot of filling them in, they're made of white meat, they can
> be difficult to close up, etc...
>
> So partly spurred by the stuffed cabbage thread, enter the Chicken
> Cordon Bleu Casserole.
>
> Boneless, skinless, chicken breasts and thighs ground together
> 50/50 (my store ground beef doesn't scare me, but I've experienced
> commercial ground poultry and it's not pretty. I used about 3
> pounds of each. The bones were made into stock for the wine
> sauce, and the skins were fried up as a snack. Nothing was
> wasted.
>
> Layer bottom of casserole dish with 2.5lbs of ground chicken,
> layer of sauce with some parsley, a layer of julienne ham (use a
> good ham carved off the bone, not a deli ham), a pound of grated
> Swiss cheese, and another 2.5lb layer of chicken on top with a
> little more cheese.
>
> Bake at 350F convection half and hour covered, add sauce on top,
> bake another...
>
> This is as far as I've gotten so far. Pictures later.


I pound them thin if they need to be stuffed.

"Sqwertz" <[email protected]> wrote in message
news:139xjsrkn7x5u$.[email protected]..
>
> Basically it was a chicken, ham, and Swiss cheese meatloaf. It
> tasted than Barber, for sure.

I like it when people create their own recipes. Then if you don't like it,
you go on to improve it.

On Fri, 30 Jul 2010 00:24:52 -0400, Cheryl wrote:

> I pound them thin if they need to be stuffed.

That was my other option other than ground, was to pound these
flat and layer the casserole like that. I may still try that.
I can roll egg rolls, cabbage rolls, burritos, taquitos, beef
rolls, tobacco... but I suck at making a decent chicken roll.
Maybe if they made square chicken br4easts it would be easier.

-sw

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> On Fri, 30 Jul 2010 00:24:52 -0400, Cheryl wrote:
>
>> I pound them thin if they need to be stuffed.
>
> That was my other option other than ground, was to pound these
> flat and layer the casserole like that. I may still try that.
> I can roll egg rolls, cabbage rolls, burritos, taquitos, beef
> rolls, tobacco... but I suck at making a decent chicken roll.
> Maybe if they made square chicken br4easts it would be easier.

Square breasts would be just weird.

On Fri, 30 Jul 2010 00:42:46 -0400, Cheryl wrote:

> "Sqwertz" <[email protected]> wrote in message
> news:[email protected]..
>
>> That was my other option other than ground, was to pound these
>> flat and layer the casserole like that. I may still try that.
>> I can roll egg rolls, cabbage rolls, burritos, taquitos, beef
>> rolls, tobacco... but I suck at making a decent chicken roll.
>> Maybe if they made square chicken br4easts it would be easier.
>
> Square breasts would be just weird.

Nice change of pace. Bras would fold easier, right?

-sw

"Sqwertz" <[email protected]> wrote in message
news:1b72hsgvfmcrm$.[email protected]..
> On Fri, 30 Jul 2010 00:42:46 -0400, Cheryl wrote:
>
>> "Sqwertz" <[email protected]> wrote in message
>> news:[email protected]..
>>
>>> That was my other option other than ground, was to pound these
>>> flat and layer the casserole like that. I may still try that.
>>> I can roll egg rolls, cabbage rolls, burritos, taquitos, beef
>>> rolls, tobacco... but I suck at making a decent chicken roll.
>>> Maybe if they made square chicken br4easts it would be easier.
>>
>> Square breasts would be just weird.
>
> Nice change of pace. Bras would fold easier, right?
>

LOL you're mind is in the gutter!

"Cheryl" <[email protected]> wrote in message
news:gXs4o.33355$[email protected]..
> "Sqwertz" <[email protected]> wrote in message
> news:1b72hsgvfmcrm$.[email protected]..
>> On Fri, 30 Jul 2010 00:42:46 -0400, Cheryl wrote:
>>
>>> "Sqwertz" <[email protected]> wrote in message
>>> news:[email protected]..
>>>
>>>> That was my other option other than ground, was to pound these
>>>> flat and layer the casserole like that. I may still try that.
>>>> I can roll egg rolls, cabbage rolls, burritos, taquitos, beef
>>>> rolls, tobacco... but I suck at making a decent chicken roll.
>>>> Maybe if they made square chicken br4easts it would be easier.
>>>
>>> Square breasts would be just weird.
>>
>> Nice change of pace. Bras would fold easier, right?
>>
>
> LOL you're mind is in the gutter!
>
Did I write you're not your? OMG that is one of my petpeeves. And I did
it. I'm officially burnt out.


>

On Jul 29, 7:46*pm, notbob <not...@nothome.com> wrote:
> On 2010-07-29, Sqwertz <swe...@cluemail.compost> wrote:
>
>
>
> > Boneless, skinless, chicken breasts and thighs ground together
> > 50/50....
> > The bones were made into stock for the wine sauce....
> > Layer bottom of casserole dish with 2.5lbs of ground chicken...
>
> I think you've gone about one toke over the line, Steve. *8|
>
> nb

I'm with you, nb - there's nothing difficult about cooking stuffed
chicken breasts, or stuffing chicken breasts, that I have ever
experienced. Ground poultry really doesn't appeal to me in any form.
Even for chicken salad, I used broken-up chunk white meat.

N.

Cheryl <[email protected]> wrote:
> "Sqwertz" <[email protected]> wrote in message
> news:[email protected]..
>> On Fri, 30 Jul 2010 00:24:52 -0400, Cheryl wrote:
>>
>>> I pound them thin if they need to be stuffed.
>>
>> That was my other option other than ground, was to pound these
>> flat and layer the casserole like that. I may still try that.
>> I can roll egg rolls, cabbage rolls, burritos, taquitos, beef
>> rolls, tobacco... but I suck at making a decent chicken roll.
>> Maybe if they made square chicken br4easts it would be easier.
>
> Square breasts would be just weird.

Pound out the paillards, then square them off before trying to roll.

MartyB


--�
-

On Thu, 29 Jul 2010 23:38:31 -0500, Sqwertz <[email protected]>
wrote:

>Maybe if they made square chicken br4easts it would be easier.

You can't pound them and then square them off?

Christine
--
http://nightstirrings.blogspot.com

On Fri, 30 Jul 2010 07:34:13 -0700 (PDT), Nancy2
<[email protected]> wrote:

> On Jul 29, 7:46*pm, notbob <not...@nothome.com> wrote:
> > On 2010-07-29, Sqwertz <swe...@cluemail.compost> wrote:
> >
> >
> >
> > > Boneless, skinless, chicken breasts and thighs ground together
> > > 50/50....
> > > The bones were made into stock for the wine sauce....
> > > Layer bottom of casserole dish with 2.5lbs of ground chicken...
> >
> > I think you've gone about one toke over the line, Steve. *8|
> >
> > nb
>
> I'm with you, nb - there's nothing difficult about cooking stuffed
> chicken breasts, or stuffing chicken breasts, that I have ever
> experienced. Ground poultry really doesn't appeal to me in any form.
> Even for chicken salad, I used broken-up chunk white meat.
>
Why not just layer real chicken meat in a casserole dish for this?

--

Forget the health food. I need all the preservatives I can get.

On 2010-07-30, sf <[email protected]> wrote:

> Why not just layer real chicken meat in a casserole dish for this?

Sounds better to me. Like Nancy, I'm not a fan of "ground" poultry.

nb

On Fri, 30 Jul 2010 16:25:16 GMT, notbob <[email protected]> wrote:

> On 2010-07-30, sf <[email protected]> wrote:
>
> > Why not just layer real chicken meat in a casserole dish for this?
>
> Sounds better to me. Like Nancy, I'm not a fan of "ground" poultry.
>
I like ground chicken on my pizza.

Seriously, I've never considered making cordon bleu at home because I
don't like to fuss like that, but layering it casserole style might be
good. I made chicken saltimbocca the rolled way *once* and I said
never again... then I found out it wasn't supposed to be rolled. Yay!


--

Forget the health food. I need all the preservatives I can get.

On 2010-07-30, sf <[email protected]> wrote:

> Seriously, I've never considered making cordon bleu at home because I
> don't like to fuss like that, but layering it casserole style might be
> good.

CCB is one of those dishes where all but the the most high-end
discerning restaurants buy frozen and have for years. I first ran
across frozen CCB and restaurant-only frozen foods in a decent motel
restaurant in 1974. Mrs Smith's special line is in more restaurants
than you could imagine. In the last 10 yrs, restaurant providers have
begun marketing to home shoppers and some pretty dang good prepared
CCB can be found in the frozen food section, although I can't say
which brands. My guess would be Budget Gourmet is not a good choice.
lol....

nb