Easiest Way to Make Chicken Cordon Bleu Casserole With Rice

Chicken Cordon Bleu Egg Rolls

This easy wild rice casserole recipe has all the same flavors of chicken cordon bleu, but it's much easier to make.

Recipe Summary Chicken Cordon Bleu Egg Rolls

I love chicken cordon bleu! I also love egg rolls. If you love both of these as much as I do, you will never make chicken cordon bleu the traditional way again! This is the best of both worlds.

Ingredients | Chicken Cordon Bleu Casserole With Rice

3 tablespoons butter, divided

2 pounds boneless, skinless chicken breast halves, sliced into thin strips

salt and ground black pepper to taste

2 tablespoons all-purpose flour

2 cups milk

1 cup shredded Swiss cheese

1 egg

1 (16 ounce) package egg roll wrappers

1 (8 ounce) package thinly sliced deli ham

1 (8 ounce) package thinly sliced Swiss cheese, slices cut in half

½ cup vegetable oil for frying

Directions

Melt 1 tablespoon butter in a skillet. Cook chicken strips until no longer pink in the center, about 10 minutes. Season with salt and pepper. Transfer chicken to a plate.

Melt the remaining butter in the same skillet over medium-low heat. Whisk in flour until smooth. Cook, whisking constantly, until well combined, about 1 minute. Increase heat to medium. Add milk gradually. Cook, stirring constantly, until thickened and bubbling, about 7 minutes. Add shredded cheese, salt, and pepper. Cook and stir the sauce until the cheese melts, about 2 minutes. Remove from heat.

Beat egg with 1 tablespoon water in a small bowl.

Lay 1 egg roll wrapper on a work surface. Fold 1 piece of ham in half and place in the center of the wrapper. Top with a half-slice of Swiss cheese and a chicken strip. Cover with another half-slice of Swiss cheese and folded piece of ham. Brush the edges of the wrapper with the egg mixture; fold wrapper in half over the filling and seal the edges. Repeat with the remaining wrappers.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Place egg rolls in the hot oil; fry until crispy, about 3 minutes. Drain on paper towels.

If cooking whole breast halves, dice and shred the chicken afterwards and spoon about 1/3 cup of it into each egg roll.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Chicken Cordon Bleu Casserole With Rice

prep: 25 mins cook: 23 mins total: 48 mins Servings: 12 Yield: 12 rolls

TAG : Chicken Cordon Bleu Egg Rolls

Appetizers and Snacks, Wraps and Rolls, Egg Roll Recipes,