CHICKEN CORDON BLEU CASSEROLE

Yesterday as I finished up my work-out, I caught a quick glimpse of my 3 year old daughter outside, 100% butt-naked.  Nothing.  Nada.  Just those cute little cheekies running down the sidewalk for all the neighborhood to see.

I dashed out the door, gathered her up and sternly asked why in the world was she playing outside naked?!?  Offended, she crossed her arms and declared, “I’m not!!  I have my necklace on!!”

Those chunky cheekies also made another appearance this week when checking-in on her before I went to bed.  She was sound asleep and naked once more, but accompanied with an extremely large collection of toys perfectly lined up in a very OCD manner.

I’ve decided both of these instances are cute and adorable.  I even took pictures to use as blackmail for when she is older.  However, if there is a third naked occurrence anytime soon, I might have to begin seeking help.


Ingredients
FOR THE CASSEROLE:
  • 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
  • ½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
  • ¼ pounds Thin Sliced Baby Swiss Cheese
FOR THE SAUCE:
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 3 cups Whole Milk (or A Bit More If Needed; Whole Milk Is Required)
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Tablespoon Dijon Mustard
  • ¾ teaspoons Salt
  • ½ teaspoons Smoked Paprika
  • ¼ teaspoons White Pepper
FOR THE TOPPING:
  • 1-½ cup Panko Breadcrumbs
  • 4 Tablespoons Butter, Melted
  • ½ teaspoons Seasoning Salt
  • 1-½ teaspoon Crushed Dried Parsley


Preparation Instructions

  1. Preheat oven to 350 F. Butter a 9×13-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.
For the sauce:
  1. 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.
For the topping:
  1. 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, crushed dried parsley. Sprinkle over the top of the casserole.
  2. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.


Recipe adapted from: https://tastykitchen.com/

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