CHICKEN CORDON BLEU CASSEROLE

By Lsweetnell

You could use arrowroot or corn starch to thicken the sauce and leave off the bread crumbs to make this recipe gluten free.

I would suggest preparing chicken, ham and cheese to go on to create individual sections because with the cheese and ham overlapping the recipe is difficult to serve because you cannot tell where one piece of chicken begins and one ends....just saying. Don't want you to go to all that work and then have a mess when serving.

Or...You could shred the chicken and ham - that would also make it easier to serve.

Ingredients

• 4 boneless, skinless chicken breasts, cut in half
• 12 slices of thin sliced ham
• 1 1/2 cups swiss cheese, shredded
• 3 Tbsp. butter, melted
• 1 cup of Ritz crackers, crushed (Leave out to make gluten free)
• 3 Tbsp. grated parmesan cheese
• 1/2 tsp. salt
• 1/8 tsp. pepper
• Chicken Cordon Bleu Casserole
• FOR THE SAUCE. . .
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1 cup milk
• 1/2 cup chicken broth
• 1/2 Tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• Note: You could heat the butter and milk then add arrowroot or corn starch to thicken instead of flour to make this recipe gluten free.

Details

Adapted from writtenreality.com

Preparation

Step 1

Preheat the oven to 350 degrees and coat a 9 x 13 baking dish with cooking spray.

Layer the chicken in the bottom of the baking dish. Then, layer with ham slices and the cover with shredded swiss cheese.

In a medium bowl, blend the crushed crackers, grated parmesan, and salt and pepper. Sprinkle the cracker mixture over the cheese to create the next layer.

Pour melted butter over the top of the casserole and bake for 30 to 35 minutes until juices run clear and cracker crust is browned a bit.

To create the sauce, melt the butter in a saucepan slowly. Whisk in the flour and cook for just a couple of minutes. Then slowly pour in the chicken broth and milk. Make sure to continue whisking for about 5 minutes or so as the sauce thickens.

Chicken Cordon Bleu Casserole

Remove the sauce from the heat and stir in the Dijon, Worcestershire, and a little salt and pepper to taste.

Top each serving of the casserole with the warm creamy sauce.