Name: TotallyChefs
Address: 3311 N. Rankin St., Appleton, WI, 54911, US

Chicken Cordon Bleu Casserole

shared by Jennifer

2 cups cooked diced chicken
8 oz ham, finely chopped*
3 oz freshly, finely grated Swiss cheese (3/4 cup)
1 oz freshly, finely grated Parmesan cheese (1/4 cup)
3/4 cup Panko bread crumbs
1/2 tsp dried parsley
1/8 tsp freshly ground black pepper
2 Tbsp Extra Virgin Olive Oil
Sauce
1 3/4 cup milk
1 1/2 Tbsp lemon juice, preferably freshly squeezed
1 tsp prepared yellow mustard (if you like Dijon mustard you can use that instead)
3/4 tsp onion powder
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp salt, and then to taste
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup sour cream

Preheat oven to 375 degrees.
Place diced chicken in an even layer in a buttered 11x7 baking dish, set aside.
To prepare sauce: in a mixing bowl, whisk together milk, lemon juice, prepared yellow mustard, onion powder, 1/2 tsp dried parsley, dried thyme, salt, 1/4 tsp pepper and garlic powder.
Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute.
While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream.
Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer.
In a small mixing bowl, whisk together Panko bread crumbs, 1/2 tsp dried parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer.
Bake casserole in preheated oven for 30 minutes until golden brown on top. Serve warm.

Follow @totallychefs