If you like Chicken CordonBlue, you'll love this
casserole! All the flavor with a lot less work. Gotta love that. You can throw this together just before dinner or prep it ahead of time. It's hearty enough to serve with a side of vegetables and call it good, and of course it is very tasty as well. We love this dish and will make it time and time again!
Note: To prep the chicken for this dish, I put frozen chicken breasts in the slow cooker, cover them with chicken broth, and cook on high for 4-5 hours or until they will easily shred.
Chicken Cordon Bleu Casserole
modified from Full Fork Ahead
2-3 chicken breasts, cooked and shredded
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese (or regular)
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
salt, to taste
For the topping:
6 tablespoons unsalted butter
1 1/2 cups crushed ritz crackers
2-3 chicken breasts, cooked and shredded
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese (or regular)
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
salt, to taste
For the topping:
6 tablespoons unsalted butter
1 1/2 cups crushed ritz crackers
1/4 cup shredded parmesan cheese
garlic powder to taste (about 1/4-1/2 tsp)
Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
Spray baking dish with pan spray. Put cooked shredded or diced chicken on the bottom of the 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 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 cracker crumbs, garlic powder, and cheese. Sprinkle over the top of the casserole.
Bake casserole uncovered for 30-45 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.
Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
Spray baking dish with pan spray. Put cooked shredded or diced chicken on the bottom of the 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 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 cracker crumbs, garlic powder, and cheese. Sprinkle over the top of the casserole.
Bake casserole uncovered for 30-45 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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