Chicken Cordon Bleu Casserole

This was very good, except the liquid didn't really get thick till it cooled. I cut the milk down to 3 Cups and after it cook I let it sit for 5 minutes, to help thicken. The garlic in the topping made the taste.

Chicken Cordon Bleu Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken

  • ½

    pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped

  • ¼

    pounds Thin Sliced Baby Swiss Cheese

  • FOR THE SAUCE:

  • 4

    Tablespoons Butter

  • 4

    Tablespoons Flour

  • cups Milk (I Used Whole Milk)

  • 2

    Tablespoons Fresh Squeezed Lemon Juice

  • 1

    Tablespoon Dijon Mustard

  • 1-½

    teaspoon Salt

  • ½

    teaspoons Smoked Paprika

  • ¼

    teaspoons White Pepper

  • FOR THE TOPPING:

  • 6

    Tablespoons Butter

  • 1-½

    cup Panko Bread Crumbs

  • ¾

    teaspoons Seasoning Salt

  • 1-½

    teaspoon Crushed Dried Parsley

  • Garlic powder or granuals for taste then set aside

Directions

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside. Layer in order chicken ham, and cheese. Pour sauce over and cover with the Topping. Bake 35 to 40 minutes or until hot


Nutrition

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