chicken cordon bleu casserole
What a nice twist on Chicken Cordon Bleu and a great way to use up some leftovers! After our Easter feast we had some ham leftover and I had a Rotisserie Chicken in the fridge. And, I usually have cheese on hand all the time. I found this recipe online compliments of "plainchicken.com" Hope you enjoy! My Photo's
prep time
15 Min
cook time
55 Min
method
Bake
yield
6 to 8
Ingredients
- 6 cups cooked chicken, (1 whole rotisserie chicken)
- 8 ounces cooked ham, diced
- 6 to 8 slices baby swiss cheese
- SAUCE
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 3 1/4 cups milk
- 2 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper, i used white pepper
- 1/2 teaspoon paprika
- TOPPING
- 1 1/2 cups panko bread crumbs
- 6 tablespoons butter, melted
- 1/2 teaspoon seasoning salt
- 1 1/2 teaspoons dried parsley
How To Make chicken cordon bleu casserole
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Step 1Preheat oven to 350 degrees. Lightly spray a 9 X 13-inch baking pan with PAM.
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Step 2Placed chopped chicken and ham in prepared baking dish; layer swiss cheese over top of meat; set aside. -
Step 3SAUCE: In a large sauce pan over a medium heat; melt butter; add flour and stir until smooth and thick. Slowly whisk in milk, whisking until sauce starts to thicken about 10 to 12 minutes. Once thickened remove from heat and add mustard, lemon juice, salt, pepper and paprika. Stir until well combined; pour evenly over meat mixture.
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Step 4TOPPING: Combine bread crumbs, melted butter, salt and parsly. Stir until combined; sprinkle over casserole.
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Step 5Bake uncovered for 45 minutes or until top is golden brown. Cool for 5 minutes and serve. NOTE: Good all by itself or served wtih rice. We love rice, so I served it over rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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