Chicken Cordon Blu Casserole

I found this recipe on pinterest and I follow it almost exactly! I just made the addition of adding cheese into the sauce, and holding back on the salt– because that was the way my dad always did it. It’s delicious! This week I’ve been on a BIG cooking kick! While I stay with C we don’t have a kitchen, we have a grill and a mini fridge– So I get really starved for a good hearty home cooked meal! Hopefully you’ll enjoy this recipe as much as I have!

 

Chicken Cordon Blu Casserole!

Ingredients:

♥ 2 pounds of chicken; cooked and chopped (Or a rotisserie chicken pulled apart works great!)
♥ 8 slices of black forest ham
♥ 8oz of swiss cheese; sliced thin
♥ 1 cup parmesan; shredded (and separated!)
♥ 1 1/4 cups italian style bread crumbs
♥ 8 tablespoons of butter/margarine; separated
♥ 4 tablespoons of flour
♥ 3 cups of milk
♥ 2 tablespoons of lemon juice
♥ 1 tablespoon of dijon mustard
♥ 1/2 teaspoon smoked paprika
♥ 1/2 teaspoon of coarse ground pepper

Directions:

♣ Preheat oven to 350
♣ Spray a 9×11 pan with non-stick spray, and layer chicken, then ham, and then swiss cheese.
♣ For the sauce in a sauce pan on medium-low heat melt 4 tablespoons of butter (only half of the butter of the whole recipe!). Once melted, add in 4 tablespoons of flour– Whisk continuously for 1-2 minutes, until flour browns slightly.
♣ Once the rue is browned, continue to whisk while slowly pouring in milk (I recommend adding the first cup or so, getting all of the clumps out, and then slowly stirring in the remaining 2 cups). Bring heat up to medium high to bring it to a simmer and let it thicken.
♣ Once thickened, turn off and add in the: lemon juice, dijion mustard, paprika, pepper, 1/2 cup of parmesan cheese, and 2-3 slices of swiss cheese. (The heat will melt the cheeses)
♣ Pour the sauce over the chicken/ham/swiss cheese, and use a fork to maneuver the meat around a little to let the sauce sink throughout the layers and fill the pan.
♣ In the microwave melt 4 tablespoons of butter, and to that add the remaining parmesan cheese (1/2 cup) and the italian bread crumbs. Add this topping to the casserole.
♣ Bake for 20-25 minutes, until the topping is brown and the casserole is bubbly.

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