Who thought of the idea of having bunnies and eggs for Easter? Does that make any sense at all? This reminds me of the comedian Jim Gaffigan. If you don’t know who I am talking about please utube him and watch him while you eat this casserole. Having this casserole and Jim Gaffigan in the same day? It will be the best day of your life! In one of his series he goes off about holidays and how they don’t make any sense at all. He has this session on holiday traditions. Easter for instance, he talks about how the traditions of Easter were created. Was it just someone sitting around with some leftover hardboiled eggs and thinking hmmm these would be fun to hide. And then insert the bunny? A bunny? Really?
 To this day we continue with the tradition of scaring the pants off our kids by introducing them to a huge freaky rabbit and then reward them by letting them search for eggs. How does this make any sense? My Grandmother had a bunny suit and as soon as you were “of age,” which was code for big enough to fit in that ridiculously furry bunny, you could be the chosen one.
What are your Easter traditions? Do you have the Easter bunny come visit your house? What are all the other bunnies considered, regular bunnies?
 On Monday, I went shopping and picked up a basket, colorful plastic eggs and a few toys for Graey. When I came home he was out with his Farmor (code for Grandma in Norwegian). So suddenly I had this raging desire to want to stuff the basket and set it out for him so when he came home he would see it. I couldn’t wait six days, let alone a few hours. I filled it and started pacing. Searching around the corner every 2.5 minutes to see if he was coming. Alas, he finally came around the corner. He crawled straight to his basket, as if it had a neon signed that said Graeyson, and emptied out everything. I think he had more fun emptying out the basket than actually enjoying what was inside.
 Ok, enough of that. Let’s talk Chicken Cordon Bleu! Truth? Probably one of the best things I ever had and honestly it was super easy! It only took about 30 minutes out of my life and then into the oven it went. Out popped this cheesy, gooey dish of yum and I hardly had to work for it. It doesn’t even seem fair. Guest will seriously think you slaved over this and it wasn’t even difficult. My kind of meal and mind you it is pretty stinking healthy.
 This is a great was to get rid of any extra meat from Easter! You can use your leftover ham, turkey, chicken, whatever! Traditionally Chicken Cordon Bleu is all about the swiss cheese. But, lets face it, it stinks! I can’t stand swiss cheese for the life of me, so I switched it out for some creamy gouda.
Chicken Cordon Bleu
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 6
  • 7 ounce package of ham (diced only) or turkey bacon (cooked and diced if using turkey bacon)
  • 1 rotisserie chicken, skinned and shredded
  • 6 slices of gouda or swiss (any cheese would be fine)
  • 1/4 cup spelt flour
  • 1/4 cup grapeseed oil
  • 3 1/4 cup unsweetened almond milk
  • 2 tablespoons meyer lemon juice
  • 1 tablespoon dijon mustard
  • Pepper and salt to taste (I used 1/2 teaspoon salt, but try 1/4 first)
  • 1/4 + 2 tablespoons coconut oil
  • 1 3/4 cup bread crumbs (take any bread you have and pulse it in the food processor or blender)
  • 1 1/2 teaspoons dried parsley
  • 1/2 teaspoon paprika
  • Salt and pepper to taste (I used 1/4 teaspoon salt)
  1. Preheat your oven to 350 degrees
  2. Grease a 9X13 baking dish
  4. Layer the bottom with the shredded chicken
  5. After the chicken, layer it with the cut up ham (or cooked turkey bacon)
  6. Then layer with cheese
  7. Then the sauce
  8. Then the breadcrumb topping
  9. Bake for 40-45 minutes and then allow for about 5 minutes to cool before serving
  11. Pour the grapeseed oil in a medium to large pot and turn heat to medium-high
  12. Once the oil is heated add the spelt flour
  13. Turn the heat down to medium and allow for it to make a roux
  14. Don’t let it burn! Once it starts to bubble a little add the almond milk
  15. Once the sauce has thickened add the lemon juice, dijon mustard, salt and pepper
  16. Continue to let the sauce thicken for about five minutes. Keep it on medium heat though and continue stirring every minute or so.
  18. Add the coconut oil to a bowl and heat in the microwave
  19. Once the oil is melted add the bread crumbs, parsley and paprika.
  20. Mix well





4 Comments on Chicken Cordon Bleu Casserole

    • Hi Tracy!
      So sorry for not adding the time. Bake it for about 45 mins until it’s all melted and bubbly!! Then allow to it set a few minutes before serving.

  1. I made this tonight and my husband and I loved it! It’s a lot easier making it this way, rather than stuffing the chicken with the ham and cheese. I’ve never been a huge fan of swiss cheese, so I tried the Gouda cheese and it was so creamy and flavorful. Great recipe!

    • Hi Tracy!
      I hate Swiss:). Glad you liked the recipe. It didn’t last here very long. Which is always a good sign.:)

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