Creamy Chicken Cordon Bleu Casserole III
Sounds like another winner of a casserole, on my to cook list for sure, hard to go wrong with a casserole, especially one with chicken, ham, cheese and white sauce.
Ingredients
For the Casserole
- 5-6 cups chicken, cooked, shredded, breasts, thighs
- 250 grams ham, sliced, thin sliced is perfect
- 2 cups Swiss cheese, shredded
For the White Sauce
- 1/4 cup butter
- 1/4 cup all purpose flour
- 3 cups milk
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon paprika, smoked paprika woulb be best
- 1/4 teaspoon black pepper
For the Topping
- 2 cups panko breadcrumbs
- 5 tablespoons butter, melted
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon salt
Instructions
For the Casserole
- Preheat your oven to 180 C. Butter 9x13 baking dish. Put the chicken evenly in the bottom of the dish, layer the ham, then sprinkle with the cheese. Set aside.
For the White Sauce
- Melt the butter in a medium size sauce pan over medium heat, once the butter is melted, add all the flour stir to make a thick roux, will look like thick paste.
- Once it is smooth and bubbly, slowly pour in the milk while whisking to make a smooth sauce. Continue to cook over medium heat, stirring constantly until the sauce thickens.
- Whisk in the lemon juice, mustard, salt, paprika, and pepper. Bring the sauce barely to a boil then remove from heat and pour over over the cheese in the dish.
For the Topping
- Melt the butter in a medium size sauce pan, when the butter is melted, mix in the panko, salt and lemon pepper. Sprinkle on top of the casserole.
- Bake uncovered for 45 minutes or until the top is just starting to brown up. Let cool for 10-15 minutes before serving.
Notes
I will price this when I make it due to the amount of chicken needed, I will have to determine what that is. I will estimate low cost for now and will revise that after I make this.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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