Chicken Cordon Bleu Casserole
- 6 tbsp unsalted butter
- 1 1/2 cup panko bread crumbs
- 1 1/2 tsp crushed dried parsley
- 1 salt & pepper
- 6 cup cooked chicken, diced or shredded (rotisserie chicken is excellent)
- 1/2 lb very thinly sliced deli-style honey ham, rough chopped
- 1/4 lb thin sliced baby Swiss cheese
- 4 tbsp butter
- 4 tbsp flour
- 3 1/4 cup milk
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp white pepper
- 1 salt
- Preheat oven to 350F.
- Butter a 9- x 13-inch baking dish.
- Set aside.
- Put cooked shredded or diced chicken on the bottom of the baking dish.
- Rough chop the ham and scatter it over the top of the chicken.
- Lay the Swiss cheese on top of the ham.
- To make the sauce: Melt the butter in a large sauce pot over medium heat.
- When butter is melted, quickly stir in the flour to form a smooth roux.
- Do not brown!
- Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce.
- Cook over medium heat, stirring constantly until the sauce thickens.
- Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper.
- Bring sauce just back to a low boil and turn off heat.
- Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
- To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl.
- Heat it for 30 seconds at a time and stop once its melted.
- Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley.
- Sprinkle over the top of the casserole.
- Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown.
- Remove from oven and allow to cool for 5-10 minutes prior to serving.
butter, bread crumbs, parsley, salt, chicken, very, thin, butter, flour, milk, fresh squeezed lemon juice, mustard, paprika, white pepper, salt
Taken from cookpad.com/us/recipes/363288-chicken-cordon-bleu-casserole (may not work)