Chicken Cordon Bleu combines chicken, ham, and cheese. The traditional version isn't hard to make, but it does require being in the kitchen. This version keeps the flavors, but is easier to prepare. On the downside, it just doesn't plate up as nicely as the original. :-)
Ingredients
- 2-3 cups shredded rotisserie chicken
- 1 cups cubed ham
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 shallot, diced
- 1 cups milk
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 1/4 cups shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup Panko bread crumbs
- 1 tablespoons butter
Topping
Directions
- 1Preheat oven to 350 degrees and spray a 1 quart casserole dish with cooking spray.
- 2Layer the chicken on the bottom of the casserole dish. Layer the ham on top of the chicken.
- 1In a saucepan, melt the butter over medium heat. Add the shallots and saute for 1-2 minutes until they start to become translucent.
- 2Sprinkle the flour on top and cook for 1-2 minutes or until mixture gets dry and clumpy. Whisk in the milk slowly, stirring constantly.
- 3Add the mustard, lemon juice, garlic powder and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens. Remove from heat and stir in the Swiss and Parmesan cheese. Taste and add more salt if needed. Pour evenly over ham and chicken mixture.
- 1In a small bowl, combine the Panko breadcrumbs and melted butter well. Sprinkle over the casserole.
- 2Bake uncovered for about 25 minutes or until breadcrumbs are golden brown and casserole is bubbly. If after 25 minutes the topping is not browned, you can switch to the broiler for 1-2 minutes to get a nice brown top.
- 3Let cool for about 5-10 minutes then serve.
For the cheese sauce
Topping
Estimated Time
Preparation: 10 minutes
Cooking: 40 minutes
Original Recipe Source:
https://www.the-girl-who-ate-everything.com/chicken-cordon-bleu-casserole/#recipe