She's Got Words

February 10, 2014

Quick -n- Dirty Chicken Cordon Bleu

Filed under: food & drink — Gigi @ 10:24 pm

 

chicken cordon bleuIn my house we tend to have a lot of little bits of left overs at the end of any given week. A little bit of left over chicken here, a little bit of left over pot roast there- we even some times (when the world is off its axis) have a little bit of left over picnic shoulder ham hangin’ around. Now before you go an revoke my Southern card, just you wait till you see what I do with that left over ham- and a bit of that left over chicken, too. As to that left over pot roast, well that makes some mighty fine sammiches, come soup day.

 

Hope y’all enjoy this no fuss weekday meal. Prep it earlier in the day, or even the night before, then bake it off just as everyone hits the door screamin’ “I’m hongry, when’s dinner?”, and your family will be singing your praises faster than you can shake up a side car and kick off yer shoes.

 

 

 

Y’all enjoy, now, ya hear?

 

Quick -n- Dirty Chicken Cordon Bleu

4 chicken tenders- pan sautéed and seasoned.
10oz of ham- any will do. Chopped deli, baked, diced, pre-packaged, etc
2 1/2 cups of penne pasta- boiled in salted water
1/2 medium onion- diced fine
1 tbsp olive oil/avocado oil
6 tbsp of real butter
4 tbsp good quality flour
1/2 cup skim milk or soy milk (really any sort will do)
1/2 can low sodium/healthy request cream of chicken soup
1 tsp paprika
1 tsp salt
1 tsp pepper
1/2 tsp coriander
1 tsp fresh garlic
1 tbsp stone ground dijon mustard
1 tbsp lemon juice
1 cup of unflavoured panko bread crumbs
1 1/2 cup shredded swiss cheese

Bring pasta water to a boil and simmer pasta for 8 minutes. Drain and set aside. 
Preheat oven to 350º. 
Add your diced onions to a sauté pan and sweat for 5 minutes over medium-low heat. 
Shred chicken and ham and add the meat mixture to the onions. 
Once warmed, remove meat/onion mix from pan and add 4 of the 6 tbsp of butter to the pan and melt till bubbly. Add the 4 tbsp of flour to the butter and mix with a wooden spoon till golden brown (about 3-4 mins)
Once roux is cooked add milk to the pan, off of the heat, stirring all the while till thickened. 
Return pan to low heat and stir in soup. (Don’t stop stirring) Your sauce should coat the back of a spoon lightly. If needed, you can thin it down with stirred in warm water- a bit at a time. 
Once your sauce has thickened, add paprika, salt, pepper, coriander, garlic, and mustard. Continue to stir well to combine. 
Remove from heat and taste for flavour- adjust seasonings as you wish. If you feel your sauce needs a brighter note, add lemon juice to the sauce a few drops at a time, mixing in and tasting till the desired flavour is achieved. 
Spray a 9×9 baking crock with cooking oil. Combine noodles, meat/onion mix, and sauce to the baking crock- mixing well. Layer on swiss cheese and then cover with tin foil and bake for 30 mins. 
In a small sauté pan, melt the remaining 2 tbsp of butter with the bread crumbs along with a bit of garlic and pepper. Toast to a light golden brown. 
After baking, top the meal with the bread crumb mix and broil for an additional 5 mins on low- watching with care. (it will burn if you turn your back) 
Serve with peas and carrots for a filling, well-rounded meal.

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