Chicken Cordon Bleu Casserole

By ebdonahue

Ingredients

• 6 cups diced cooked chicken (1 whole rotisserie chicken)
• 8 oz diced honey ham
• 8 slices baby swiss cheese
• For the sauce
• 4 tablespoons butter
• 4 tablespoons flour
• 3 1/4 cups milk
• 2 Tbsp lemon juice
• 2 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp paprika
• 1/2 tsp pepper
• For the topping
• 1 1/2 cups panko bread crumbs
• 6 tablespoons butter, melted
• 1/2 tsp seasoning salt
• 1 1/2 tsp dried parsley

Details

Servings 6
Adapted from plainchicken.com

Preparation

Step 1

Preheat oven to 350 degrees.

Light spray a 9x13 pan with cooking spray. Put chopped chicken and ham in baking dish. Cover with baby swiss cheese slices.

Prepare the sauce. In a large pot, melt butter. Add flour and stir to form a roux. Slowly whisk in milk. Whisk until smooth. Continue whisking until sauce starts to thicken (2-3 minutes). Remove from heat and add mustard, lemon juice, salt, paprika and pepper. Stir to combine. Pour sauce evenly over the casserole.

Combine all the ingredients for the topping and sprinkle over the casserole.

Bake uncovered for 45 minutes or until top is golden brown. Allow to cool 5 minutes before serving.

Note: I added a little more ham and used 2 8x8 pans. Cooked one and froze the other. When served with brown rice and a vegetable, each easily served 4.