Chicken Cordon Bleu Casserole for 2

*adapted from recipe found on Pinterest

Chicken Cordon Bleu has been a family favorite for as long as I can remember. It was always a special treat for dinners. In recent years, the pre-packaged chicken cordon bleu with the ham and cheese inside doesn't taste that great. I found this recipe on Pinterest and then made it my own

2 chicken breasts, fully cooked
2 pkgs “Budding” Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
4 slices Thin Sliced Baby Swiss Cheese

SAUCE:
2 T Butter
2 T Flour
1-¼ c Milk (I Used Whole Milk)
2 T Sour Cream
1 T Fresh Squeezed Lemon Juice
1 T Dijon Honey Mustard
¼ teaspoons White Pepper

TOPPING:
6 T Butter
½ cup Bread Crumbs
2 T Parmesan Cheese

Preheat oven to 350 F. Butter a 9- x 9-inch baking dish. Set aside.

Put cooked shredded or diced chicken on the bottom of the greased baking dish. Scatter the ham over the top of the chicken. Lay the Swiss cheese on top of the ham.

For the sauce:

Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, mustard, sour cream and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:

Rinse out sauce pot. Melt the butter in the pot. When butter is fully melted, stir in the bread crumbs and Parmesan cheese. Sprinkle over the top of the casserole.

Bake casserole uncovered for 30 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

*adapted from recipe found on Pinterest


Please click here for the original recipe.