Chicken cordon bleu
INGREDIENTS
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1 1/2 pound of cooked chicken meat, shredded (you can use leftovers or use rotisserie chicken, discard the bones)
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- 1 package of lean ham, sliced
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- Swiss cheese slices (enough to cover the casserole)
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- 1 lemon
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- 2 teaspoons garlic powder
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For the sauce:
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- 1 can of evaporated milk (12 ounces)
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- butter or oil (to taste)
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- 1 chicken bouillon cube*
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- 2 tablespoons of Dijon Mustard
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- 1 teaspoon of ground nutmeg
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- Salt and pepper to taste
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For the topping:
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- 2 cups of Panko breadcrumbs
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- 1 ounce of butter (30 gr)
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- 1 teaspoon of onion powder
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- 1 teaspoon of garlic powder
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- 2 teaspoons of dried basil
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- 1 teaspoon of white grounded pepper
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* Swap the chicken bouillon cube for 1/2 cup (120 Ml) of chicken broth if you want the sauce to be juicier.
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