There's no reason to fuss over finicky chicken cordon bleu recipes when this easy chicken cordon bleu, casserole-style, is simple and just as delicious!

Author: melskitchencafe.

INGREDIENTS
FOR THE CORDON BLEU:

•  3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
•  Salt and pepper
•  12 slices deli ham
•  6-8 slices Swiss cheese (6 to 8 ounces)
•  1 cup bread crumbs (I prefer panko in this recipe)
•  2 tablespoons butter, melted

FOR THE PARMESAN-DIJON CREAM SAUCE:

•  2 tablespoons butter
•  2 tablespoons all-purpose flour
•  1 cup milk
•  1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
•  1 tablespoon Dijon mustard
•  1/2 teaspoon Worcestershire sauce
•  1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
8. Serve each chicken cordon bleu portion with warm sauce.

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Chicken Cordon Bleu Quesadillas are every thing you love about the classic in a new fuss free version! There are still those amazing layers of savory ham, gooey cheese, hearty chicken, and even a creamy Parmesan Dijon Sauce! It's heavenly in a hurry!

Author: Amy | littledairyontheprairie.

Ingredients
QUESADILLAS:

• 1 8-10 inch flour tortillas
• � c. grilled chicken breast, sliced
• 2-3 slices deli ham
• 4 slices of Swiss or Provolone cheese
• 2 T. toasted breadcrumbs
• 2 T. melted butter

PARMESAN DIJON SAUCE

• 2 T. butter
• 1 T. flour 1 cup milk
• 1 chicken bouillon cube
• 1 tablespoon Dijon mustard
• Dash hot sauce, optional
• � cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. To make the sauce melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1-2 minutes. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 minutes or until it�s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat.
2. To make the quesadilla.
3. Melt butter in a large skillet over medium heat.
4. Add one tortilla shell to skillet.
5. Add one layer of sliced cheese.
6. Add a layer of ham.
7. Sprinkle with breadcrumbs
8. Add another layer of cheese.
9. Add a layer of sliced chicken.
10. Drizzle with a couple spoonfuls of sauce.
11. Sprinkle with more breadcrumbs.
12. Add a layer of cheese.
13. Top with another tortilla shell.
14. Cook until the bottom tortilla is golden brown. Flip and continue cook until the other side is brown.
15. Cut into slices and serve with remaining sauce.

NOTES:

1. Be sure to cook your quesadilla over medium heat. If your heat is too hot the quesadilla will be golden brown before the cheese is melted and the fillings are warmed through.
2. Store bought breaded chicken may be used instead of adding breadcrumbs.
3. Grated cheese may be used instead of sliced cheese.
4. Exact amount of ingredients may vary depending on how much you add to your quesadilla!
5. This recipe enough sauce for several quesadillas. It�s easy to make as many quesadillas as you want!
6. You can make your own breadcrumbs by putting bread heels in a food processor and processing them until they are in crumbs. Bake them at 350 degrees for about 5 minutes.

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DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

Chicken alfredo roll-ups are a dreamy, creamy weeknight dinner masterpiece.

Author: delish.

INGREDIENTS

• 4 tbsp. butter
• 2 garlic cloves, minced
• 1/4 c. all-purpose flour
• 2 1/2 c. milk (preferably 2% or whole)
• 4 oz. cream cheese, softened
• 1/2 c. freshly grated Parmesan
• Juice of 1 lemon
• 1 tbsp. freshly chopped parsley, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• 4 c. shredded rotisserie chicken
• 12 lasagna noodles, cooked according to package directions

DIRECTIONS

1. Preheat oven to 350�. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more. Pour in milk, whisking constantly, and bring mixture to a simmer. Stir in cream cheese and Parmesan and simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper.
2. Spoon a thin layer of sauce onto bottom of a baking dish. Spread sauce onto each cooked noodle and top with chicken, then roll up noodle. Place roll-ups in baking dish, seam-side down, and spoon over remaining sauce.
3. Bake until chicken is warmed through, about 20 minutes.

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DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

If you haven't had these green chile chicken enchiladas, you are missing out! The quick and easy from-scratch creamy white sauce takes them over the top!

Author: melskitchencafe.com.

INGREDIENTS
FILLING:

•  3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
•  2 cans (4-ounces each) green chiles, lightly drained (see note)
•  1 package (8 ounces) cream cheese, light or regular, softened and cubed
•  1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
•  1/2 cup chopped fresh cilantro
•  1 tablespoon fresh lime juice

SAUCE:

•  2 tablespoons butter
•  1/2 cup chopped onion (about 1/2 medium onion)
•  2 tablespoons flour
•  1/3 cup low-sodium chicken broth
•  1/4 cup milk
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  1 cup (8 ounces) green chile enchilada sauce (or salsa verde) - homemade version here
•  1/2 cup sour cream, light or regular

ASSEMBLY:

•  8 ounces (about 2 cups) Monterey jack cheese, shredded
•  8 medium (soft taco size) flour or corn tortillas
•  Handful of chopped fresh cilantro for garnish

Instructions
Full instructions, please visit melskitchencafe.

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

This White Chicken Enchilada Casserole (a.k.a. �Stacked White Enchiladas�) are made with a lighter, creamy sauce that everyone will love!

Author: gimmesomeoven.com.

Ingredients

• 1 12 oz box of spaghetti
• 2 chicken breasts cooked and chopped
• 1 cup Monterey Jack Cheese shredded
• 1/2 cup parmesan cheese shredded
• 1 cup sour cream
• 1 egg beaten
• 1 10 oz package chopped spinach, thawed
• 3 cloves or 1 tablespoon garlic powder minced
• 2 10 oz cans cream of chicken soup ?
• 1 teaspoon onion powder
• 1 6 oz can french fried onion, divided

Instructions
Full instructions, please visit gimmesomeoven.

DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.

Baked Crispy Chicken Wings with a sticky sweet �n spicy chili lime sauce that you�ll swoon over. These chicken wings are the perfect appetizer for your next game day party!

Author: Krista | joyfulhealthyeats.

Ingredients

• 2 lbs. chicken wings (I do 1lb. drumettes and 1lb. wingettes)
• 2 tablespoons grape seed oil
• salt & pepper to season

Chili Lime Sauce:

• 2 tablespoons unsalted butter
• 1/2 cup honey
• 1 tablespoon lime juice
• 1 teaspoon sriracha sauce
• 1 teaspoon lime zest
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle chili powder
• 1/4 teaspoon ancho chili powder

Instructions

1. Preheat oven to 400 degrees F.
2. Add chicken to a large bowl. Pat chicken dry.
3. Drizzle with 2 tablespoons of grape seed oil. Season with sea salt and black pepper. Gently toss to coat all the chicken.
4. Place chicken on a wire rack lined baking sheet. (if you don�t have a wire rack, use parchment paper)
5. Bake for 40 minutes, flipping the chicken after 20 minutes.
6. Turn the Broiler on to HIGH.
7. Place chicken under broiler for 8-10 minutes, until browned.
8. In the meantime, to a small saucepan, add butter. Once melted add in honey, lime juice, sriracha sauce, lime zest, smoked paprika, garlic powder, chipotle chili powder and ancho chili powder. Whisk together to combine. Let simmer for 4-5 minutes.
9. Once chicken is done add to a large bowl. Pour chili lime sauce over the top and toss to coat all the wings with the sauce.
10. Garnish with lime zest.

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DISCLAIMER: All images are copyrighted to their respective owners. All content cited is derived from their respective sources. Links to the sources can be found at the bottom of the page.