Chicken Cordon Bleu Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
No canned soup in this one. I serve it over rice or noodles. Great way to use up leftover chicken and/or ham. Ingredients:
4 cups cooked cubed chicken |
3 cups cooked cubed ham |
2 tablespoons butter |
1 small onion, chopped |
1 celery rib, finely chopped |
4 ounces sliced fresh mushrooms |
1 1/2-1 3/4 cups milk (depending on desired thickness) |
3 tablespoons flour |
1/4-1/2 teaspoon salt, to taste |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
1/2 teaspoon parsley |
2 cups shredded swiss cheese |
1/2 cup soft breadcrumbs |
Directions:
1. Preheat oven to 350. Lightly spray/grease a 3-qt casserole dish.
2. Place cubed chicken and cubed ham in a large bowl; set aside.
3. In a large saucepan on medium heat, melt butter. Add in onion, celery and mushrooms and sautee 5-6 minutes or until soft.
4. In a small bowl, whisk together milk and flour until smooth; pour into saucepan. Add in salt, pepper, paprika, and parsley; stir well and heat through.
5. Reduce heat to medium-low and stir in shredded cheese. Stir often until cheese is melted.
6. Pour sauce mixture over chicken/ham mixture and toss to coat. Pour into prepared casserole dish; press down so all meat is covered with sauce. Sprinkle breadcrumbs over top.
7. Bake, uncovered at 350 for 30-35 minutes or until bubbly and just beginning to brown.
8. Serve over hot cooked noodles or rice, if desired.
|
|