Take-out Tuesday, Chicken Cordon Bleu Bubble-up

One of my favorite dinner casseroles is a bubble-up,

raw biscuit dough is submerged with other ingredients

and baked to creamy perfection

This bubble up is a twist on Chicken Marco Polo

Traditional Chicken Marco Polo is made by pounding a chicken breast

into a thin and even piece of chicken

Then it is filled with ham and cheese,

rolled up, and coated in a bread crumb crust and baked

This is a short cut version of the traditional

A chicken tender {a tender is a piece of a chicken breast}

is placed on a ham slice

The ham slice is wrapped around the chicken

and placed in a prepared casserole dish, seam side down

I went one step further and cut the rolls in half,

to ensure the chicken would cook more evenly

The rolls are then topped with a piece of Havarti cheese

A simple, yet delicious, sauce is made

by mixing cream of chicken soup and sour cream

Cover the rolls with sauce

At this point you can cover the dish and refrigerate for baking later if desired

About 1 1/2 hours before serving,

place dish uncovered in a 300 degree oven and bake for 1 hour

This initial hour of slow cooking keeps the chicken nice and tender

After baking for 1 hour

Cut the biscuits into 1/4s and place pieces in between ham rolls,

submerging them down into the sauce

Top casserole with Parmesan cheese

Increase oven temp to 325 degrees

and return dish to oven for 30-35 minutes

until biscuits are golden and cooked through

It is creamy dreamy delicious

Chicken Cordon Bleu Bubble-up

A short cut version of Chicken Cordon Bleu that you can enjoy even on the busiest days
Prep Time 15 mins
Cook Time 1 hr 35 mins
Course Brunch, Main Course
Cuisine American, Southern
Servings 3

Ingredients
  

  • 1 lb chicken tenders or boneless chicken cut into thick strips, about 6 tenders
  • 6 slices ham if ham is really thin, use several slices per tender
  • 3 sandwich slices Havarti cheese
  • 1 can Cream of Chicken soup*
  • 1 cup sour cream*
  • 3 oz grated Parmesan cheese
  • 1 can 8 count, Grands or large biscuits

Instructions
 

  • Preheat oven to 300 degrees
  • Lightly spray or grease an 8" x 8" casserole
  • Wrap each tender in a ham slice and cut in half creating 2 small chicken ham rolls and place in casserole
  • Tear Havarti slices into quarters and top each roll
  • Combine soup with sour cream and pour over rolls in dish
  • Cover and refrigerate at this point before baking if desired
  • Bake at 300 degrees for 1 hour
  • After 1 hour, add biscuit pieces and push down to submerge into sauce
  • Sprinkle top with Parmesan
  • Increase oven temp to 325 degrees and return casserole with biscuits to oven and bake for 30-35 more minutes, until biscuits are golden and cooked through in the center.

Notes

*substitute 2 cups Alfredo sauce for soup and sour cream if desired
Variations:
Substitute Fontina, Gruyere, Manchego, Swiss or white cheddar for Havarti if desired
Add peas, asparagus or cooked broccoli florets to dish with the biscuit pieces for a more pot pie like dish
Keyword bubble-up, chicken and ham casserole, chicken Cordon Bleu, chicken pot pie, corn biscuit bake

Here are some other tried and true bubble ups you might like

Cheesy Sausage and Corn Biscuit Bake

Buried Treasure Biscuit Bites

Salsa Bread

Blueberry Bacon Breakfast Biscuit Bake

Cheesy Sausage & Corn Soup Biscuit Bake

If you haven’t tried making a bubble up,

I encourage you to do so,

there are endless possibilities and combinations

and it’s magical the way the biscuit dough

turns into soft pillows to soak up flavors

Enjoy!

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Comments
44 Responses to “Take-out Tuesday, Chicken Cordon Bleu Bubble-up”
  1. Mary says:

    Delicious Jenna! Love any meal you can prep ahead to pull out and pop in the oven later!

  2. What a mouthwatering casserole! I adore chicken Cordon Bleu, but have never tried the bubble-up…see what I have been missing out!! Thanks for sharing this wonderful recipe, Jenna!

  3. Jenna, I used to make an easy version of Chicken Cordon Bleu. Your recipe looks delicious and I know that the hubby would love it. Happy Tuesday ☔️

  4. Rita C. says:

    Holy Moly! That looks good! I love chicken cordon bleu. This would make a good Easter main course,

  5. Martha says:

    What a perfect version of Chicken Cordon Bleu. even better!

  6. thefrenchhutch says:

    This looks delicious Jenna. I love easy as well and this recipe fits the bill. The other options sounds just as delicious. I want to try the Blueberry Bacon Biscuit Bake as well. Loving these recipes………

  7. Shannon@Belle Bleu Interiors says:

    Jenna, this looks scrumptious! I am starving this morning, and I can’t wait to try this recipe. It looks like the perfect comfort food. Enjoy your day!

  8. Shelia says:

    EVERYTHING looks delicious! But I am particularly bubbling with excitement to try a “bubble up,” especially the one with blueberries. Sounds great for an Easter brunch! Georgia Gal

  9. What fun! The blueberry biscuit looks delicious!

  10. Nancy says:

    A perfect make ahead dinner for company coming this week! A creamy deliciousness that’s not difficult. Thank you Jenna! Enjoy your day my friend!

  11. Just got home from work… Would you mind sending a plate over??? Sounds good:@)

  12. pattyanneart says:

    Oh this looks so delicious! I just love a one dish meal. 😊

  13. I haven’t had chicken cordon bleu in ages. Thanks for sharing this — it looks wonderful and not too hard!

  14. Kari says:

    I can’t wait to try this Jenna…it looks so good and easy too. what a combination. Even I can toss this together. LOL
    Hugs
    Kari @ Me and My Captain

  15. lghiggins says:

    That looks great. The biscuits would be kind of like dumplings soaking up all those good flavors!

  16. Cyndi Raines says:

    Oh MY! Will be trying this for sure. I like that Rita suggested it would be a good dish for Easter and I agree. Even a small ham is too much for hubby and me and no matter what I do, it always seems to get too salty, so we go to my sister’s and eat hers, ha! But this would be great for us as it is just enough ham and a great version of chicken cordon bleu, YUM! Thanks Jenna! Will be reading all the other suggestions tomorrow, they look awesome as well. I need to go to bed, before these make me really hungry, hehe.

  17. Kitty says:

    Nope, I’ve never tried a bubble up, but I’m sure going to now! Thank you, Jenna! This sounds heavenly!

  18. I make a version of this recipe without the biscuits, but can see clearly that the biscuits add si much!

  19. I’ve not heard of a bubble up before like many of the others but I can certainly see why it would be very popular. Are the biscuits crunchy on the top with bottoms that are more like dumplings?

    • Yes, the biscuits are like dumplings on the bottom, the texture of bubble ups is heavenly! I have seen recipes using homemade biscuit dough instead of canned biscuits, but I haven’t tried that…canned biscuits are so easy!

  20. Pam says:

    This looks SO good, Jenna! I am going to make this, and I know my husband will love it. I love your casserole dish, too!

  21. marilyn1998 says:

    Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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  22. Miz Helen says:

    Congratulations, your awesome post is featured on Full Plate Thursday,530. Thanks so much for sharing with us and you have a very special weekend!
    Miz Helen

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