– **Title**: Slow Cooker Chicken Cordon Bleu Casserole
– **Ingredients**:
– 2 cups cooked chicken, shredded
– 1 cup ham, diced
– 1 cup Swiss cheese, shredded
– 1 cup cream of chicken soup
– 1/2 cup milk
– 1 teaspoon Dijon mustard
– 2 cups egg noodles, uncooked
– 1 cup breadcrumbs
– 1/4 cup butter, melted
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. In a large mixing bowl, combine the cooked chicken, diced ham, Swiss cheese, cream of chicken soup, milk, Dijon mustard, garlic powder, and a pinch of salt and pepper. Mix well until all ingredients are evenly coated.
2. Grease the slow cooker with cooking spray or a little oil to prevent sticking.
3. Spread half of the uncooked egg noodles evenly at the bottom of the slow cooker.
4. Layer the chicken and ham mixture over the egg noodles, spreading it out evenly.
5. Top with the remaining uncooked egg noodles.
6. In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
7. Cover the slow cooker and cook on low for 4-5 hours or until the noodles are tender and the casserole is heated through.
8. Once done, stir gently to combine, and garnish with chopped parsley before serving. Enjoy your delicious Slow Cooker Chicken Cordon Bleu Casserole!
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken because it’s easy and packed with flavor. If you don’t have any, feel free to use leftover chicken or even turkey. Just make sure it’s cooked and shredded!
Ham: Diced ham adds a nice salty kick. If you’re trying to avoid pork, turkey ham or even smoked chicken can work well. You could also skip it entirely for a vegetarian version!
Swiss Cheese: Swiss cheese is traditional here for its meltiness and flavor, but feel free to swap with Gruyère or Monterey Jack. Cheddar works too, though it changes the flavor a bit.
Cream of Chicken Soup: If you want a lighter option, you can use homemade cream soup made with broth, milk, and a bit of flour, or go for a cream of mushroom version. There are also vegetarian versions available in stores.
Breadcrumbs: Regular breadcrumbs are fine, but panko can add extra crunch. You can also make your own from bread you have at home, just toast and crumble it. For a gluten-free option, look for gluten-free breadcrumbs!
How Do I Make Sure My Casserole is Perfectly Cooked?
Cooking times can vary based on your slow cooker, so it’s important to check the casserole midway through. If you’re using frozen corn, it will help keep things moist.
- Start by mixing all ingredients except breadcrumbs and butter; this avoids clumping.
- Cover and set your slow cooker to low for 4-6 hours. If you’re in a hurry, set it to high for 2-3 hours.
- When it’s bubbly, sprinkle the breadcrumb mixture on top and let it cook on high for 30 minutes. This makes the topping crispy.
Don’t peek too often; opening the lid releases heat, which may extend cooking time. Happy cooking!
Slow Cooker Chicken Cordon Bleu Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked chicken, shredded or diced
- 1 cup cooked ham, diced
- 1 cup frozen corn
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded Swiss cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Topping:
- 1 cup breadcrumbs
- 2 tablespoons butter, melted
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This delightful casserole takes about 15 minutes to prepare and then cooks for 4 to 6 hours on low or 2 to 3 hours on high in the slow cooker. After cooking, you’ll need an additional 30 minutes to get the crispy breadcrumb topping. Perfect for a comforting meal without much fuss!
Step-by-Step Instructions:
1. Combine the Ingredients:
In your slow cooker, add the shredded chicken, diced ham, frozen corn, cream of chicken soup, Swiss cheese, and milk. Then, sprinkle in the garlic powder, onion powder, black pepper, and salt. Use a big spoon to stir everything together until it’s well mixed. Make sure all the ingredients are evenly distributed.
2. Cook the Casserole:
Place the lid on the slow cooker and set it to cook on low for 4 to 6 hours or on high for 2 to 3 hours. You’re looking for the mixture to be heated through and bubbly. It should smell delicious as it cooks!
3. Prepare the Breadcrumb Topping:
While the casserole is cooking, take a small bowl and mix your breadcrumbs with the melted butter. Stir until all the breadcrumbs are coated well with the butter. This will give them a nice crispy finish when baked!
4. Final Touches:
Once the casserole has finished cooking, sprinkle the breadcrumb mixture evenly over the top. Cover the slow cooker again and cook on high for an additional 30 minutes. This will help the breadcrumbs become golden and crispy—so delicious!
5. Serve and Enjoy:
When it’s ready, you can garnish with some fresh thyme or parsley if you’d like a pop of color. Serve it warm and enjoy your hearty Chicken Cordon Bleu Casserole!
Can I Use Fresh Chicken Instead of Cooked Chicken?
Yes, you can use fresh chicken, but you’ll need to cook it first! To do this, simply dice the chicken and cook it in a skillet over medium heat until fully cooked, then add it to your slow cooker. This way, the flavors will meld beautifully as it cooks with the other ingredients.
What Can I Substitute for Cream of Chicken Soup?
If you don’t have cream of chicken soup on hand, you can make a quick substitute! Combine 1 cup of chicken broth with 2 tablespoons of cornstarch, whisking until smooth. Add in some cream or milk to achieve a creamy texture. Alternatively, you can use cream of mushroom soup for a different flavor profile.
How to Store Leftovers
To store leftovers, let the casserole cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat in the microwave or oven until warmed through.
Can I Freeze This Casserole?
Absolutely! This casserole freezes well. Just be sure to let it cool completely before wrapping it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake in the oven until heated through.
