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    Ree’s Chicken Cordon Bleu Casserole

    Source of Recipe

    The Pioneer Woman - Food Network

    Recipe Introduction

    This casserole is probably best as a work in progress. It was ok, but missing something. It was pretty bland and very soupy. I think it needs some herbs and dry mustard. We decided that it also needed to be served over rice. And perhaps made with country ham to bump up the flavor. I substituted a little hot sauce for the cayenne.

    Recipe Link:

    List of Ingredients

    5 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


    Heat the oven to 350F. Grease a 9x13 baking dish.

    Place the ham on a paper towel-lined dish and microwave for a couple of minutes to lower the moisture. Mix the cheeses in a bowl.

    Place a third of the chicken in the baking dish. Top with half the ham and 1/4 cup of the cheese mixture. Put another third of the chicken on the cheese layer. Add the rest of the ham, another 1/4 cup cheese and top with the remaining chicken.

    Melt the butter in a pan. In a bowl, add half of the butter to the panko and mix well.

    Add the flour to the butter in the pan and cook for a few minutes, whisking. Add the milk, broth, Dijon, and cayenne [or hot sauce], whisking well. When it thickens remove from heat and stir in one cup of the cheese mixture. Season to taste with salt and pepper [watch the salt, especially if you use country ham].

    Pour the sauce over the casserole and sprinkle with the rest of the cheese and the panko. Bake for 25-30 minutes until browned and bubbly.

    Serves 6-8, generously.




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