Southern Chef Southern Recipes by Layne Prescott
Southern Fall Dinner Chicken Cordon Bleu Casserole 2 cups cubed ham; 1/2 inch slices from deli* 4 cups cooked boneless skinless chicken breasts * 2 cups grated Swiss cheese; divided 2 packages Italian blend cheese (or any white cheese blend); divided *Optional: rotisserie chicken and/or pkg. cubed ham
Cheese Sauce: 5 tablespoons butter 1/3 cup flour 2 cups milk 1 cup chicken broth 1 teaspoon dry mustard 1/4 teaspoon cayenne
Preheat oven to 350 degrees. Prepare 9 x 13 baking dish with butter or spray. Layer half of ham, chicken and cheese (Reserving 2 cups cheese for sauce). Repeat layers ending with cheese. Prepare Cheese Sauce: Melt butter in saucepan. Sprinkle in flour and cook for several minutes. Add milk with whisk until smooth then chicken broth. Allow to thicken. Add salt and pepper to taste, dry mustard and cayenne. Add remaining 2 cups of cheese.
salt & pepper to taste 1/2 cup grated parmesan 1 cup Panko bread crumbs Pour cheese sauce over chicken and ham and cheese. Sprinkle 2 tablespoon melted butter parmesan. Combine Panko breadcrumbs with melted butter. 2 teaspoon smoked paprika Sprinkle on casserole. Sprinkle smoked paprika. Bake for 30-45 minutes.
Published on Oct 13, 2016
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