Chicken Cordon Bleu Casserole

If I want to guarantee that Roman is going to eat supper, I know that it has to include to things; chicken and cheese. This recipe is chalk full of those two ingredients, but also adult enough for John and I. I love chicken cordon bleu, but who has time for the stuffing, breading, and baking. This casserole takes a classic dish and makes it quick and simple. It also freezes extremely well, so you can make a few and stash them for another day!

Chicken Cordon Bleu Casserole
4 chicken breasts, chopped
300g sliced deli style black forest ham
300g sliced Swiss cheese*

Sauce
4T butter
4T flour
3 cups milk
2T lemon juice
1T Dijon mustard
1 1/2t salt
1/2t paprika
1/2t pepper

Topping
4T butter, melted
1 1/4cup Panko
1/4 cup parmesan cheese

Preheat over to 350 and spray a 9x13 baking dish with oil. Layer in chicken, ham & cheese. Set aside.

In a small pot, melt sauce butter over medium heat. Whisk in flour and cook, stirring, for 1 minute. Slowly add milk while continuing to whisk. Turn heat to high and cook until it thickens and boils. Remove the pot from the heat and add remaining sauce ingredients. Pour the sauce over base layer in the baking dish.

Mix together topping ingredients and sprinkle over the top of the casserole. Bake at 350 for 45 minutes.

When the cheese melts and mixes with the sauce and runs down and coats the ham and chicken, magical things happen. The crunch of the topping is perfect and is a great contrast to the gooey interior. The mustard also gives the casserole and nice little zing without being overpowering. DEFINITELY a family favorite!