Chicken + Pierogie Cordon Bleu, ( 48 )
Source of Recipe
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Recipe Link: http://www.giorgiofoods.com/foodservice/cordon_bleu.htm
Chicken + Pierogie Cordon Bleu, ( 48 )
144 Giorgio Lightly Breaded Mini Potato &
Cheddar Cheese Pierogies
12 pounds Chicken, cooked, white or dark meat
8, 10 ounce cans Cream of Chicken Soup
8 tablespoon Dijon Mustard
4 pounds Ham, thinly sliced or chipped
80 slices Swiss cheese
PREPARE PIEROGIES:
Oven baking -- Bake in 400°F oven for 12 minutes until golden brown.
Deep Fry -- Deep fry at 350°F for 3-1/2 to 4 minutes.
Microwave -- Place 10 pierogies on microwave safe plate. Microwave on high
for 6 minutes, turning them over and rotating half way through.
Layer pierogies in 2, 12x8x2 inch baking dishes. In a separate mixing bowl, mix
together the cooked chicken meat, soup, and mustard. Pour mixture over the
pierogies. Next, cover with the ham and then the cheese. Cover and bake in
350 degree F oven for 45 minutes.
Yield: 48 servings
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