CHICKEN CORDON BLEU CASSEROLE
Hearty and creamy, this casserole truly tastes like chicken cordon bleu but so much easier. I love the layering technique and the Panko topping gives this casserole a little crunch. The cream sauce brings all the flavors together. I used a deli chicken and this made this a cinch. An easy weeknight dinner your family will love....
Provided by Phyllis Gesch
Categories Casseroles
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350. Butter the bottom and sides of a 13x9-in baking dish.
- 2. Cover the bottom of the baking dish with the cooked, shredded chicken.
- 3. Rough chop the ham and scatter that over the layer of chicken.
- 4. Layer the Swiss cheese on top of the ham and chicken.
- 5. TO MAKE THE SAUCE: Put the 4 tbsp of butter into a medium-sized pot and melt over medium heat. Quickly stir in the flour to make a roux.
- 6. Without browning the roux, once it is smooth & bubbly, slowly pour in the cold milk. Whisk briskly to make a smooth sauce. Cook over medium heat until the sauce thickens, and you can coat the back of a spoon.
- 7. Stir in the lemon juice, Dijon mustard, salt, smoked paprika, and white pepper.
- 8. Bring the sauce to a low boil, then remove from heat.
- 9. Pour sauce evenly over the casserole, being mindful to get some of it around the edges of the pan.
- 10. TO MAKE THE TOPPING: Melt the last of your butter in the microwave in a medium sized bowl. Once melted, take the bowl out and stir in the Panko bread crumbs and dried parsley.
- 11. Layer over the top of your casserole.
- 12. Bake uncovered for 45 minutes, or until the topping has become golden brown and the casserole is bubbly. Let it sit about 5 minutes before serving. ENJOY!
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