Chicken Cordon Bleu Casserole2014-02-05
- Yield : 6 servings
- Cook Time : 30m
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- 6 tablespoons salted butter
- 2 cups small-cubed ham
- 1 1/4 cups grated Swiss cheese
- 1 1/4 cups grated Monterey Jack cheese
- 4 cooked boneless, skinless chicken breasts, cut into cubes
- 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
- Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.Â