Chicken Cordon Bleu Casserole

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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.

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Ingredients

  • FOR THE SAUCE:
  • 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
  • 1/2 pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
  • 1/4 pounds Thin Sliced Baby Swiss Cheese
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 3 1/2 cups Milk (I Used Whole Milk)
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Tablespoon Dijon Mustard
  • 1-1/2 teaspoon Salt
  • 1/2 teaspoons Smoked Paprika
  • 1/4 teaspoons White Pepper
  • FOR THE TOPPING:
  • 6 Tablespoons Butter
  • 1-1/2 cup Panko Bread Crumbs
  • 3/4 teaspoons Seasoning Salt
  • 1-1/2 teaspoon Crushed Dried Parsley
  • Garlic powder or granuals for taste then set aside

Preparation

Step 1

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

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