Comments on: Chicken Cordon Bleu Casserole

By: Beth

Beth — Sat, 29 Sep 2012 23:24:07 +0000

I make simple white sauces frequently, and as far as adding the cold milk goes, that’s why your sauce was thinner. If you add cold milk it takes FOREVER heating and stirring to get the sauce to thicken. BUT if you add scalding milk (I microwave mine for a bit until it is steaming) the thickening happens almost immediately. Also when cooking the roux, if you get it to a nice golden brown color, it seems to taste better as it has cooked out most of the floury flavor. Just my two cents on the thinness issue

By: Anne

Anne — Wed, 25 Jul 2012 15:13:09 +0000

I made this last night….so good. My husband and son loved it. Very easy and
quick.

By: BHH

BHH — Fri, 20 Jul 2012 16:34:23 +0000

delicious! made with skim milk, and still turned out great~ may have reduced the milk by a 1/4 cup. definately on my rotation!!

By: TG

TG — Wed, 18 Jul 2012 18:07:14 +0000

The credit wasn’t there earlier this morning, so she probably added it when someone said something. Still, she didn’t credit Erica even though she copied the first paragraph of this post.

By: Sara

Sara — Wed, 18 Jul 2012 18:05:50 +0000

I thought this was just ok. Extremely rich! I love rich but this was almost too rich! (I cannot believe I just said that) I do plan to make again, leaving out some butter in the breadcrumbs and adding egg noodles as the bottom layer.

By: randi in canada

randi in canada — Wed, 18 Jul 2012 17:38:22 +0000

She did credit and say the recipe was adapted from the That’s Some Good Cookin’ blog.

By: Susan

Susan — Wed, 18 Jul 2012 14:31:01 +0000

http://www.manymakings.com/2012/07/18/chicken-cordon-bleu-casserole/ Weird. Someone totally copied, even your text!

By: Ruby

Ruby — Wed, 18 Jul 2012 02:10:47 +0000

I really like the idea of adding egg noodles to this as well (thank you Kari Lindsay). This looks delicious

By: Deborah Y, Reno

Deborah Y, Reno — Tue, 17 Jul 2012 14:17:55 +0000

Made this last night. My husband loved it. I didn’t have trouble with the sauce being runny, but I did let is simmer awhile to really thicken. Next time I will use less butter in the panko crumbs as it is so rich I don’t think it needs that much. It was very good with a salad on the side.

By: Amanda T

Amanda T — Mon, 16 Jul 2012 20:57:51 +0000

Made this on Saturday night. My family almost licked the dish clean.