Recipe of Any-night-of-the-week Chicken Cordon Bleu Casserole

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The ingredients needed to make Chicken Cordon Bleu Casserole:

1. Take topping
2. Make ready 6 tbsp unsalted butter
3. Make ready 1 1/2 cup panko bread crumbs
4. Prepare 1 1/2 tsp crushed dried parsley
5. Get 1 salt & pepper
6. Prepare casserole
7. Get 6 cup cooked chicken, diced or shredded (rotisserie chicken is excellent)
8. Take 1/2 lb very thinly sliced deli-style honey ham, rough chopped
9. Prepare 1/4 lb thin sliced baby Swiss cheese
10. Take sauce
11. Make ready 4 tbsp butter
12. Prepare 4 tbsp flour
13. Take 3 1/4 cup milk
14. Take 2 tbsp fresh squeezed lemon juice
15. Make ready 1 tbsp dijon mustard
16. Get 1/2 tsp smoked paprika
17. Prepare 1/4 tsp white pepper
18. Prepare 1 salt

It is so much easier than a traditional rolled and breaded cordon bleu and has even more flavor. With chicken, ham, and swiss in a creamy dijon sauce, you won't miss the breading one bit. Since you aren't coating or stuffing the chicken it is quick and easy. Stir in flour and blend in milk, add dry mustard and seasonings.

Instructions to make Chicken Cordon Bleu Casserole:

1. Preheat oven to 350°F. Butter a 9- x 13-inch baking dish. Set aside.
2. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
3. To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
4. To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
5. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown.
6. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Since you aren't coating or stuffing the chicken it is quick and easy. Stir in flour and blend in milk, add dry mustard and seasonings. In a medium bowl, mix the cream of chicken soup, sour cream, italian dressing mix, and dijon mustard until combined. This makes a really flavorful sauce. Prepare stuffing mixes according to package directions.

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