Mike didn't actually like it as much as I thought he would, surprise surprise, however it was good enough for him to get seconds, so that's a small win. I really think his problem was with the consistency because the breadcrumbs mixed with the sauce made parts of it seem a little mushy and he hates mushy.I personally thought it was pretty good and super easy for a weeknight meal. Perfect for a family with kids that are ready to eat, because it makes a ton.
Chicken Cordon Bleu Casserole
1 lb. chicken, cooked and shredded
about 10 slices of ham
about 10 slices of swiss
1 cup Italian seasoned bread crumbs
for the sauce:
4 Tbsp butter
4 Tbsp flour
3 cups skim milk
2 Tbsp lemon juice
1½ Tbsp Dijon mustard
½ tsp paprika
¼ tsp black pepper
Preheat oven to 350º and coat 9x13 baking pan with non stick spray. Line bottom of dish with cooked and shredded chicken. Layer ham on top. Layer cheese on top of that.
Make sauce: melt butter over medium heat and whisk in the flour until smooth. Add milk and continue to whisk until it thickens. This will take about 10 minutes of continuous whisking. Add lemon juice, dijon, paprika, and pepper. Continue whisking while bringing sauce to low simmer until it reaches desired thickness. Pour mixture evenly onto casserole. (It might not need the whole thing.)
Top with breadcrumbs and lightly spray the top of the casserole with a little nonstick spray. Bake for about 35 minutes or until bubbly.
Let me know what you think!