MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Cordon Bleu Casserole
Categories: Poultry, Pork, Cheese, Breads, Herbs
Yield: 8 servings
1 Rotisserie chicken; skinned,
- shredded
2 c Fully cooked ham; in cubes
4 oz Ementhal (Swiss) cheese;
- thin sliced
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1/4 c Butter; in cubes
1/4 c A-P flour
2 1/2 c Milk
2 tb Lemon juice
1 tb Dijon mustard
1/2 ts Salt
1/4 ts Pepper
MMMMM--------------------------TOPPING-------------------------------
1 1/2 c Panko bread crumbs
6 tb Butter; melted
1 1/2 ts Dried parsley flakes
Set oven @ 350oF/175oC.
Arrange chicken in a greased 13x9x2-in. baking dish.
Sprinkle with ham. Top with cheese slices.
In a small saucepan, melt butter over medium heat. Stir
in flour until smooth; gradually whisk in milk. Bring to
a boil, stirring constantly; cook and stir until
thickened, 2-3 minutes. Stir in lemon juice, mustard,
salt and pepper; pour evenly over cheese slices.
In a small bowl, combine breadcrumbs, butter and
parsley; sprinkle over casserole. Bake, uncovered, until
sauce is bubbly and crumbs are golden brown, 40-45
minutes. Let stand 5 minutes before serving.
Mary Brehm, Cape Coral, Florida
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Chicken is the only animal we eat before it's born and after it's dead.
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