Tuesday, August 21, 2007

Chicken Cordon...Whatever

Every once in a while I get a bug in my britches to make a specific dish for which there ends up being no recipe. Then I get inventive. This usually happens when I am running on very little sleep, have had more sugar than I should be allowed and get in a strange mood where I use phrases like "bug in my britches", actually want to eat asparagus, and write really long run-on sentences.
So after several sleepless nights~one which included vast amounts of derogatory calories~I found myself yesterday hankerin' for something not quite Chicken Cordon Bleu; which I have never made anyway. So after J's EEG, a foraging trip to Jewel, and a make-it-up-as-you-go sort of plan, this was our supper last night (and I might add, it wasn't too bad!):

Chicken Cordon....Whatever
4 fat boneless, skinless chicken breasts halves
8 thick slices deli ham
6-ish ounces good Swiss cheese, sliced
2 bunches fresh asparagus, trimmed
1 can cream of celery soup
1/2 cup white wine (give or take)
1 1/2 T. mayo/mustard stuff (Okay, I went and looked. It is officially "Durkee's Famous Sandwich and Salad Spread-a tangy mustard and mayonnaise dressing"-happy?)
1/2 T. dried Tarragon

What I did...
Since I didn't feel like waiting for the whole thing to cook in the oven, I grilled the chicken on the Foreman and blanched the asparagus. Then I layered the chicken, ham, asparagus, sauce(the soup, wine, mayo/mustard stuff and tarragon) and cheese in a 3 qt. casserole dish and baked it at 450, covered for 15 minutes and uncovered for 15 minutes.

What I'll do next time(which indicates that it was good enough to try again)...
Put one cup of uncooked wild rice in the bottom of the casserole, than add the chicken (uncooked this time) and everything else (except the cheese) in the same order. Bake at 350, uncovered until chicken and rice are done. Add the cheese and bake until golden and bubbly.

I should add that while DH did like it, he also said that this was probably the first time in culinary history that Chicken Cordon Bleu had ever been made as a Hotdish. I took it as a compliment, mostly because I was too tired to decide if it was an insult or not. If you don't know what Hotdish is, then you have never spent any time in Minnesota.
This only relates to the laundry in that my laundry still remains unfolded because my family got a home cooked meal instead.
Maybe if you're good, tomorrow I'll post my poem about the laundry. Wait...don't all leave at once!

1 comment:

  1. well, if you can give me a substitute for the cream of celery soup and the white wine I might try it -- though i'm not real crazy about aspargus either. the wild rice, chicken and swiss cheese sounded real good though....

    ReplyDelete

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