Deep-Dish Chicken Cordon Bleu

By cgipe

Luscious layers of chicken, ham and cheese stack up in a family-friendly dinner casserole.

Ingredients

• 1 can (8 oz) refrigerated crescent dinner rolls (8 rolls)
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1 medium onion, thinly sliced
• 1 clove garlic, finely chopped
• 1 box (13.25 oz) frozen baked honey-battered chicken tenders, thawed, cut into 1/2-inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb) shredded
• 16 slices Muenster cheese
• 1/4 grated Parmesan cheese
• 1/4 cup mayo
• 2 Tbsp. Dijon mustard
• 2 tsp. lemon juice
• 1 tsp. honey
• 1 tsp. horseradish sauce or cream-style prepared horsradish
• 1/2 tsp. chopped fresh thyme leaves or 1/8 tsp. McCormick thyme leaves
• 1 lb. shaved cooked brown sugar or maple glazed ham (from deli)

Details

Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from facebook.com

Preparation

Step 1

Heat oven to 375. Spray 13x9 glass baking dish with non-stick cooking spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 mins. or until light golden brown.

Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 mins. stirring frequently, until softened. Removed from heat; stir in cut-up chicken tenders.

Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayo, mustard, lemon juice, honey, horseradish sauce and thyme until well blended. Spoon half of the mayo mixture evenly over sheese on crust.

Spoon chicken mixture evenly over mayo mixture on crust. Spoon remaining mayo mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese.

Bake 15-20 mins. longer until cheese is melted and filling is thoroughly heated.