Chicken Cordon Bleu Casserole
Ingredients
3-4 boneless, skinless chicken breasts, cooked and diced
8 ounces ham, finely chopped
3 ounces Swiss cheese, finely chopped
1 ounce Parmesan cheese, grated or shredded
3⁄4 cup panko
1⁄2 teaspoon dried parsley
1⁄8 teaspoon freshly ground black pepper
2 tablespoons olive oil
For the sauce
1 3⁄4 cup milk
1 1⁄2 tablespoons lemon juice
1 teaspoon mustard
3⁄4 teaspoon onion powder
1⁄2 teaspoon dried parsley
1⁄2 teaspoon dried thyme
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic powder
3 tablespoons butter
3 tablespoons flour
1⁄2 cup sour cream
Instructions
1. Heat oven to 375*F. Layer chicken in a greased 9 by 13-inch baking dish.
2. Mix together milk, lemon juice, mustard, onion powder, 1⁄2 teaspoon parsley, thyme, salt, 1⁄4 teaspoon pepper, and garlic powder together in measuring cup.
3. Melt butter in saucepan over medium heat then stir in flour. Cook for 1 minute, stirring constantly. Pour in milk mixture and cook, stirring constantly, until mixture begins to gently boil and thicken. Stir in sour cream. Pour mixture evenly over chicken.
4. Sprinkle ham over sauce then top with Swiss and Parmesan cheeses.
5. Mix panko with 1⁄2 teaspoon parsley and 1⁄8 teaspoon pepper in small bowl. Toss with olive oil to coat. Sprinkle panko mixture evenly over casserole then bake for 30 minutes or until top turns golden brown.
Comments
This recipe is from Cooking Classy. It was yet another tasty one and we all enjoyed it! I serve it with rice, but it would have worked with most any starch or none at all.