Description
This hearty Chicken Cordon Bleu Casserole combines tender chicken, savory ham, and creamy Swiss cheese, topped with a crunchy breadcrumb layer for a comforting, family-friendly meal.
Ingredients
Scale
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, mix the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- For the cream cheese filling, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cream cheese mixture in the center. Top with more pumpkin batter, leaving a small amount of the cream cheese exposed at the top.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes