Hey friends! Most of y’all know I’m smack in the middle of my 2nd Whole 30, so it may seem a little odd that I’m sharing a recipe for a meal I can’t even eat right now. But I have had this recipe in my drafts for a while, so I wanted to go ahead and share it with you!
Do you ever get stuck in a dinnertime rut? I definitely do. I feel like we make the same things over and over because they are easy and I don’t have to think about them. But, I get bored, so I am always searching Pinterest for new, yummy, easy ideas that everyone in my family will actually eat. All four of us like this meal, and that’s a rarity in my household, so this meal is definitely a winner! Winner, winner, chicken dinner! ? hahahaha! Easily amused. ?
This chicken cordon bleu casserole is one of those recipes that checks all the boxes! I can prep this meal at any point during the day, and keep it in the fridge until it’s time to throw it in the oven. I usually make things even easier on myself and get a precooked rotisserie chicken. Another shortcut you could take would be to use canned chicken…you know the kind that comes in a tuna fish style can? Or if you are having chicken earlier in the week, just cook a couple of extra pieces and you’ll have them all ready to go for this meal!
4-5 cups cooked chicken, cubed or shredded (I use a pre-cooked rotisserie chicken)
1/2 pound deli ham, cut into squares
5-6 slices Swiss cheese
2 Tbs butter
2 Tbs flour
1.5 cups milk
1 Tbs lemon juice
1 Tbs dijon mustard
1/2 tsp salt
1/4 tsp pepper
Topping Ingredients (optional):
2 Tbs butter
1 cup panko bread crumbs (or crushed crackers)
Melt butter in a saucepan over medium heat. Add flour and whisk until the mixture bubbles. Cook for 1 minute, then add the milk, 1/2 cup at at time, whisking continuously to avoid lumps. When all of the milk is added, reduce heat slightly, add remaining sauce ingredients, and let the sauce bubble for a few minutes to thicken.
While the sauce is thickening, grease a casserole dish and layer the shredded chicken, ham, then Swiss cheese. Cover with the mustard sauce. Melt 2 Tbs butter and mix with the panko crumbs, then spread evenly over the top of the casserole. Bake at 350 for 25-30 min until bubbly. Let stand 5-10 min before serving.
Let me know if you make it and what your family thinks!