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Chicken Cordon Bleu Casserole
skinless chicken breast, cut into bite size peices
shredded Swiss cheese
For the sauce:
For the topping:
Salt and Pepper to taste
Preheat oven to 350 degrees and grease or butter a 9- x 13-inch baking dish. Set aside.
Layer the chicken on the bottom of the dish and cover with ham and then cheese.
In a large sauce pan over medium heat, melt butter completely.
Add in flour and whisk until smooth. Do not over cook, if the roux is starting to darken, remove from heat.
Add in milk and continue to whisk until sauce is smooth. Stir in dijon mustard, salt and pepper and bring to a boil and then remove from heat.
Pour sauce over the casserole, ensuring it gets into the corners and covers the entire bottom the dish.
Melt butter over medium heat and stir in bread crumbs and salt and pepper.
Sprinkle over the casserole until completely covered.
Bake, uncovered, for 45 minutes or the internal temperature of the chicken reaches 165 degrees
Allow to cool for 5 minutes before serving.