Decided to tryout my new Big Easy Stackable Ovens and use up some Apple Smoked Chicken I had in the freezer. Searched around the web and found a simple Chicken Cordon Bleu Casserole recipe. Turns out I had most of the ingredients and substituted a few.
Basic recipe call for chopped cooked chicken, 10 oz tub of Philadelphia Cooking Cream Cheese (used 8 oz of Regular), ½ lb fresh asparagus spears, cut into 1″ lengths, some chopped ham, Shredded Swiss Cheese (used Mexican style), 10 Ritz Crackers crushed, and 2 cups hot cooked rice.
Mixed the Apple Smoked Chicken, Cream Cheese, Asparagus, ham, and some shredded cheese. Topped it off with the rest of the shredded cheese. Did a little shopping today and found that a 2 Qt Souffle dish is just the perfect size for one of these stackable ovens (8½” wide x 3¾” tall).
Stacked up 2 ovens in the SRG, with the casserole on top, and turned it on HIGH. Closed the SRG lid and kept the control on HIGH for 10 minutes. I know there’s no need to pre-heat but after a couple tests I ran earlier today I chose to do this. After 10 minutes on HIGH, I lowered the control to LOW and let it cook for 1 hours.
Here are the results after an hour on LOW. Topped with Cracker crumbs and back in the SRG for another 10 minutes.
The Money $Shot$ … A healthy scoop of Apple Smoked Chicken Cordon Bleu Casserole on a steaming bed of rice with a side of corn … Bon Appétit
I must agree with SWMBO that the fusion of flavors were exquisite and didn’t need any additional spices but it turned out just a bit dry :-S Maybe it was the fact that I used 8 oz of Regular cream cheese instead of the 10 oz of Cooking cream cheese. Can’t recall ever seeing Cooking cream cheese but then I’ve never looked for it. I’m convinced that it wasn’t dry because of the SRG and the Stackable Ovens. Maybe I add a can of Cream of Chicken soup next time. It can’t hurt. 😉