People ask me all the time where I get my recipes. “Do you develop them yourself?” “Whose recipes do you use from the food network and do you have any favorites?” “Do you find many good ones from magazines and cookbooks? ” “What about recipes that readers send. Do you test them?”
I would say a careful yes to all of the above. I develop some myself, and I adapt some. As for credit, if I know the source, I will name it. Oftentimes the recipe has been passed through so many hands that crediting one person isn’t possible. But that’s the fun in it. Not so much where a recipe starts but where it continues to go. I don’t always test readers’ recipes. Just no time! As far as food network stars, I’ve cooked with more than a few. But I have to say our own Cincinnati food stars/chef educators, like master chef John Kinsella, Marilyn Harris, Debbie Goulding, Judy Walsh, Chris Holtz and Molly Maundrell, along with Tim Bettinson, Bob Hess, Tom Keegan and Todd Kelly, just to name a very few, hold their own, right with the most famous of chefs. And, of course, my readers don’t lack with creativity or ability.
That’s why today I’m sharing a good recipe which I enjoyed at the Trowel & Error Garden Club’s luncheon .
Marie’s chicken cordon bleu casserole
I love garden club luncheons. They usually consist of an easy, do-ahead casserole that has stood the test of time. Like this one. Marie said make your own white sauce if you like. She also sometimes adds sautéed mushrooms and usually bakes the chicken in a covered casserole.
8 oz wide egg noodles
2 cups cubed cooked chicken breast
8 oz. cubed cooked ham
8 oz. cubed Swiss cheese
10.5 oz. can reduced fat/sodium cream of chicken soup
1/2 cup 2% milk
1/2 cup light sour cream
2 tablespoons butter
1/3 cup seasoned bread crumbs
1/4 cup grated Parmesan
Preheat oven to 350. Lightly grease or spray a 9×13 pan. Cook noodles in boiling, lightly salted water just until cooked through but firm to the bite, about 5 minutes. Drain and put in pan, top with chicken, ham and Swiss. Mix soup, milk and sour cream and spoon over noodle mixture. Melt butter over medium heat and stir in bread crumbs and Parmesan until crumbs are coated, about 3 minutes. Sprinkle over casserole. Bake until bubbling and lightly browned, about 30 minutes. Let stand 10 minutes before serving.
Tip from Marie’s kitchen: Make ahead and bring to room temperature before baking.