Maybe if I only ate salads, exercised all day long and never ate anything indulgent like this casserole, I could have the same confidence that my naked 3 year old has 🙂 But nah…it’s not worth it. The reason I exercise every day is mainly so I can eat more food every day.
For me, a 3 mile run is worth it if I can enjoy a creamy, delicious dish like this Chicken Cordon Bleu Casserole for dinner. Every one of my kids LOVED this dinner and that rarely happens. With six kids, odds are that at least one of them will turn up their nose at it. Not the case here.
Ingredients
Base:
- 1 large rotisserie chicken, meat removed and pulled (about 5-6 C)
- 1/2 pound sliced deli-style black forest ham, chopped
- 1/2 pound sliced swiss cheese
Sauce:
- 4 Tb butter
- 4 Tb flour
- 3 C milk
- 2 Tb lemon juice
- 1 Tb dijion mustard
- 1 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp pepper
Topping:
- 4 Tb melted butter
- 1 1/4 C seasoned bread crumbs
- 1/4 C parmesan cheese
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| CHICKEN CORDON BLEU CASSEROLE |
Instruction
- Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.
- Turn the heat to high and cook until the sauce thickens and boils completely, whisking often. Remove from the heat and add the remaining sauce ingredients. Pour the finished sauce over the base layer already in the dish.
- In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs. Sprinkle over the top of the dish and bake for 45 minutes. Allow to cool for 10 minutes before serving so the sauce will thicken just a bit.
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