Saturday, December 21, 2019
Carole from My Kitchen Escapades is back as our monthly contributor today. Wait till you see what she’s got in store for us! You will just die for this Chicken Cordon Bleu Casserole!
Yesterday as I finished up my work-out, I caught a quick glimpse of my 3 year old daughter outside, 100% butt-naked. Nothing. Nada. Just those cute little cheekies running down the sidewalk for all the neighborhood to see.
INGREDIENT :
Base:
- 1 large rotisserie chicken, meat removed and pulled (about 5-6 C)
- 1/2 pound sliced deli-style black forest ham, chopped
- 1/2 pound sliced swiss cheese
Sauce:
- 4 Tb butter
- 4 Tb flour
- 3 C milk
- 2 Tb lemon juice
- 1 Tb dijion mustard
- 1 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
Topping:
- 4 Tb melted butter
- 1 1/4 C seasoned bread crumbs
- 1/4 C parmesan cheese
DIRECTIONS:
- Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.
- Turn the heat to high and cook until the sauce thickens and boils completely, whisking often. Remove from the heat and add the remaining sauce ingredients. Pour the finished sauce over the base layer already in the dish.
- In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs. Sprinkle over the top of the dish and bake for 45 minutes. Allow to cool for 10 minutes before serving so the sauce will thicken just a bit.
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