Post by wilderness on Aug 4, 2023 9:01:40 GMT -5
Chicken Cordon Bleu casserole-tasty
2 cups small-cubed ham
2 1/2 cups Italian blend cheese
4 thin chicken breasts, cooked and cut into cubes
5 tablespoons butter, unsalted
1/2 cup Panko breadcrumbs
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper powder
Salt and pepper to taste be careful with amount of cayenne
Preheat the oven to 350°F (177°C). Grease a 9-by-13-inch baking dish with non-stick cooking spray and set aside.
Put the ham on a paper towel-lined plate. Microwave for 3 minutes. Pat ham dry with paper towels.
Divide the chicken into 3 equal portions. Place 1/3rd of the chicken in the bottom of the baking dish. Then add half of the ham on top of the chicken. Sprinkle 1/4 cup of cheese on top.
Repeat the layer of 1/3rd chicken, half the ham, 1/4 cup cheese. Add the remaining chicken pieces on top.
Place the Panko breadcrumbs in a medium size bowl. Then melt the butter in a skillet and pour half of the melted butter in the bowl with the breadcrumbs. Mix well and set aside.
Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking constantly to remove any clumps. Add in the milk, chicken broth, Dijon mustard and cayenne pepper and whisk until well incorporated. Continue to cook until it starts to thicken.
Remove from skillet form the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper. Pour the sauce over the casserole.
Sprinkle the remaining 1 cup cheese over the top and then sprinkle the Panko breadcrumbs on top of the cheese.
Place the baking dish in the preheated oven and bake for 25-30 minutes. The casserole is done when the edges are bubbling and the top is golden brown.
Remove the dish from the oven and let sit for 5 minutes before serving.
2 cups small-cubed ham
2 1/2 cups Italian blend cheese
4 thin chicken breasts, cooked and cut into cubes
5 tablespoons butter, unsalted
1/2 cup Panko breadcrumbs
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper powder
Salt and pepper to taste be careful with amount of cayenne
Preheat the oven to 350°F (177°C). Grease a 9-by-13-inch baking dish with non-stick cooking spray and set aside.
Put the ham on a paper towel-lined plate. Microwave for 3 minutes. Pat ham dry with paper towels.
Divide the chicken into 3 equal portions. Place 1/3rd of the chicken in the bottom of the baking dish. Then add half of the ham on top of the chicken. Sprinkle 1/4 cup of cheese on top.
Repeat the layer of 1/3rd chicken, half the ham, 1/4 cup cheese. Add the remaining chicken pieces on top.
Place the Panko breadcrumbs in a medium size bowl. Then melt the butter in a skillet and pour half of the melted butter in the bowl with the breadcrumbs. Mix well and set aside.
Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking constantly to remove any clumps. Add in the milk, chicken broth, Dijon mustard and cayenne pepper and whisk until well incorporated. Continue to cook until it starts to thicken.
Remove from skillet form the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper. Pour the sauce over the casserole.
Sprinkle the remaining 1 cup cheese over the top and then sprinkle the Panko breadcrumbs on top of the cheese.
Place the baking dish in the preheated oven and bake for 25-30 minutes. The casserole is done when the edges are bubbling and the top is golden brown.
Remove the dish from the oven and let sit for 5 minutes before serving.
