Take-out Tuesday, Chicken Cordon Bleu Bubble-up

the Painted Apron

3 years ago

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

Course Brunch, Main Course

Cuisine American, Southern

Keyword bubble-up, chicken and ham casserole, chicken Cordon Bleu, chicken pot pie, corn biscuit bake

Prep Time 15

Cook Time 1 35

Servings 3

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.