Chicken Cordon Bleu Casserole
By deb49
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.
Rate this recipe
4.5/5
(27 Votes)
1 Picture
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
Details
Adapted from Facebook.com
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
Review this recipe