Chicken Cordon Bleu Casserole and Rotini Salad for a crowd

Our house goes into Sam’s Club mode when we know the family is coming. This is what our kitchen counter looks like when we get ready for a crowd. I am always on the look out for large family recipes and here are a couple favorites:


Cordon Blue Casserole

simplier version of the classic dish; perfect “wow them” recipe for company


4# boneless skinless chicken breasts, cut into 2” chunks and well rinsed and patted dry

1# chopped ham

1# Swiss cheese cut in bite size pieces

2 eggs

bread crumbs (I have used Panko or seasoned)

olive oil

salt and fresh ground black pepper

1 Tbs. parsley flakes

8 cups white sauce

Whisk eggs until smooth. Dip chicken in eggs; roll in bread crumbs that have been seasoned with salt and pepper. Fry in oil until golden brown. Place in bottom of large baking pan. Sprinkle with cheese and ham; cover all with white sauce. Sprinkle with parsley flakes. Bake in 350 oven for 30 minutes or until hot and bubbly. Serve over rice or alongside a potato dish or pasta. Very rich so can serve many people. A simple fresh leaf salad and crusty bread are the perfect complement to this meal.

White Sauce

1 stick butter

½ cup white flour

8 cups milk or combination milk and chicken broth

Melt butter over medium heat, stir in flour until absorbed. Stir in milk and whisk until you have a lovely, creamy sauce.


Linda’s Rotini Salad

My friend, Linda, who passed away many years ago, created this delicious recipe and shared it with me. I think of her fondly every time I serve it.


1# rotini pasta cooked al dente and well drained

1 small jar salad olives with all the brine

1 can black olives with all the juice

1 large red onion chopped

1 large red pepper chopped

1 large green pepper chopped

1 large cucumber chopped

½ cup olive oil

Toss all ingredients together, mix well. Chill for several hours before serving.


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  1. Marcia says

    This is a fantastic recipe. I made it for my family of 10 this evening, and had enough leftover to bring a dinner to another family tomorrow. The best compliment was from my 12 year old son who avowed that it “was as good as restaurant food!” Thanks for sharing.

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