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Chicken Cordon Bleu Casserole cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be shown at numerous public activities actually. I am certain you will see lots of people who just like the Chicken Cordon Bleu Casserole dishes you make.
Alright, don’t linger, let’s plan this chicken cordon bleu casserole formula with 18 materials which are definitely easy to receive, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.
Composition Chicken Cordon Bleu Casserole:
- Prepare of topping
- Need 6 tbsp unsalted butter
- Prepare 1 1/2 cup panko bread crumbs
- Make ready 1 1/2 tsp of crushed dried parsley
- Provide 1 salt & pepper
- Give of casserole
- Need 6 cup cooked chicken, diced or shredded (rotisserie chicken is excellent)
- Require 1/2 lb of very thinly sliced deli-style honey ham, rough chopped
- Require 1/4 lb - thin sliced baby Swiss cheese
- Make ready for sauce
- Give 4 tbsp - butter
- Get 4 tbsp of flour
- Require 3 1/4 cup for milk
- Make ready 2 tbsp of fresh squeezed lemon juice
- Give 1 tbsp - dijon mustard
- Need 1/2 tsp of smoked paprika
- Need 1/4 tsp - white pepper
- Get 1 - salt
Chicken Cordon Bleu Casserole start cooking:
- Preheat oven to 350°F. Butter a 9- x 13-inch baking dish. Set aside.
- 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.
- To make the sauce: 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.
- To make the topping: 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, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
- 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.
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