Updated: Feb 20, 2021
Growing up chicken cordon bleu was one of my weeknight favorites that my mother made. I wanted to apply her recipe to a new wild game dish. Instead of ham, she used prosciutto, which makes the dish 10x better. Here is what I came up with!
Pheasant Cordon Bleu Casserole
With Low Carb Option!
4 Pheasant Breasts
4 oz pkg Prosciutto, Chopped
4 tbsp Flour
4 tbsp Butter
1 10.5 oz. can Cream of Chicken Soup
1 tbsp Dijon Mustard
4 oz. pkg Philadelphia Cream Cheese, Softened
1/3 cup Milk
1 tbsp Thyme
1 tbsp Garlic Powder
2 cups Shredded Swiss
1 cup Breadcrumbs (Italian Style)
1/4 cup Grated Parmesan Cheese
1 pkg Egg Noodles, Cooked 1-2 minutes Short of Al Dente (Skip For Low Carb)
Fresh Parsley, For Garnish
Preheat oven to 350°F.
Season the pheasant lightly with salt and pepper. Place on baking dish and cook in oven until temperature reaches 165°F. Shred with forks or cut into bite sized pieces.
While the pheasant is baking, melt butter in a medium to large pot. Sprinkle the flour on top and cook for 1-2 minutes or until mixture gets dry and clumpy. Whisk in the milk slowly. Add the cream cheese, cream of chicken soup, dijon mustard, garlic powder and thyme. Simmer for 5 minutes whisking constantly until mixture thickens. Remove from heat and stir in the Swiss cheese.
Layer the noodles on the bottom of a greased casserole dish, if applicable. Layer the pheasant on top of the noodles, then add the prosciutto on top of the pheasant.
Pour the cheese mixture evenly over top. Then top with breadcrumbs and grated parmesan cheese.
Bake uncovered for 30-35 minutes or until breadcrumbs are golden brown and casserole is bubbly. Garnish with parsley and let cool for about 5-10 minutes then serve.