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Old 02-17-2013, 09:11 PM   #31
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I only had heavy cream, so I used 1/4 C and add water and white wine to make 1/2 cup.
Mmmmm! I bet the wine added a really nice background flavor in there! I love this recipe!
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Old 02-19-2013, 08:05 PM   #32
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Old 02-20-2013, 08:05 AM   #33
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I made this last night following the recipe exactly. I think next time, I would add some more spices for more flavor and I would leave out the egg. It was a big solid and came out almost in squares instead of having a nice sauce. The family liked it, so we will try it again!
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Old 02-20-2013, 10:09 AM   #34
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This is how I made it:

DOTTIE'S CHICKEN CORDON BLEU CASSEROLE
1 pound boneless chicken breasts or tenders, cut into bite-size pieces *
12 ounces ham, cut into cubes
6 ounces Swiss cheese, shredded
Salt and pepper, to taste
8 ounces cream cheese, softened
1/2 cup heavy cream (see my comments below)
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
1/8 teaspoon dill
2 teaspoons chives
1 tablespoon fresh parsley, chopped

Put the chicken, ham and cheese in a greased 12x7" baking dish. Season with a little salt and pepper. In a medium bowl, blend the heavy cream into the cream cheese until smooth. Stir in the garlic, pepper, dill, chives and parsley. Pour over the meat and cheese and stir everything together. Bake at 350║ for about 40 minutes until bubbly and the chicken is fully cooked. Let stand about 10 minutes before serving to allow the oil to soak back into the sauce.

Makes about 4-6 servings

* Note that the chicken is added raw but you can substitute diced, cooked chicken and reduce the baking time to about 20-30 minutes.

Per 1/4 Recipe: 754 Calories; 55g Fat; 60g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 503 Calories; 36g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
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Old 02-26-2013, 05:14 AM   #35
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This will be tonight's dinner with one change, I'm not a Swiss cheese fan, so I'm using provolone. I'm drooling just thinking about it
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Old 02-26-2013, 01:37 PM   #36
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In the oven now and smells awesome!! I did add the Dijon and someone mentioned more cream cheese. I cant wait!!!
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Old 02-26-2013, 02:38 PM   #37
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Wow was that gooooood!!!! I had to stop myself from pigging out
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Old 02-26-2013, 02:56 PM   #38
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Sunday dinner is now planned! This sounds scrumptious.
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Old 02-28-2013, 07:26 AM   #39
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Those that made this with the Dijon Mustard, did you like it added in? I know original chicken cordon bleu has a mustard sauce so was curious how it tasted in the casserole.
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Old 03-02-2013, 05:02 AM   #40
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Originally Posted by Linny View Post
Those that made this with the Dijon Mustard, did you like it added in? I know original chicken cordon bleu has a mustard sauce so was curious how it tasted in the casserole.
I wasn't sure how much to guess-timate when I made it, it may have been 1 Tbsp and I think that was just the right amount. Not too strong of a taste but you knew it was there. And it was Oh So Goooood!
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Old 03-02-2013, 07:32 AM   #41
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Thanks Gibbs ~ I made it WITHOUT the Dijon and we really liked it but it was just too rich for us. I made LindaSue's version of the recipe and will try Dottie's next time that calls for less cream cheese.
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Old 03-03-2013, 10:38 AM   #42
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The main reason that I used 8 ounces of cream cheese in mine is because I never know what to do with leftover cream cheese and I'd hate for it to go to waste. In any case, I loved it the way it came out.
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Old 03-03-2013, 01:13 PM   #43
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Originally Posted by LindaSue View Post
The main reason that I used 8 ounces of cream cheese in mine is because I never know what to do with leftover cream cheese and I'd hate for it to go to waste. In any case, I loved it the way it came out.
I made this today with the 8 oz of cream cheese just because I love the stuff in about everything. I also used 1/2 C heavy cream, 2 Tlb white wine and 1 tsp Dijon . The only problem was that I over salted the sauce, but it was still good. I'm so glad that I'll have this to carry to work for lunch this week. Great recipe.
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Old 03-04-2013, 06:40 AM   #44
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Originally Posted by lazy girl View Post
I made this today with the 8 oz of cream cheese just because I love the stuff in about everything. I also used 1/2 C heavy cream, 2 Tlb white wine and 1 tsp Dijon . The only problem was that I over salted the sauce, but it was still good. I'm so glad that I'll have this to carry to work for lunch this week. Great recipe.
Yes, you need to watch how much salt you add because cream cheese is very salty and I'm sure that the Dijon mustard also has some salt in it.
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