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Saturday, May 14, 2016

Chicken Cordon Bleu Casserole

I made this for dinner Wednesday night when we had guests and it was delicious.  I was running short on time so my pictures aren't that great but the chicken was pretty good and the sauce was great!  I found myself dipping my rolls into it...

4 boneless, skinless chicken breasts, cut in half
12 slices of thin sliced ham
1 1/2 cups swiss cheese, shredded
3 Tbsp. butter, melted
1 cup of Ritz crackers, crushed
3 Tbsp. grated parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
 
For the Sauce
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
1/2 cup chicken broth
1/2 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. garlic salt with parsley
 
Preheat the oven to 350 degrees and coat a 9 x 13 baking dish with cooking spray.
Layer the chicken in the bottom of the baking dish.
Then, layer with ham slices and the cover with shredded swiss cheese.
In a medium bowl, blend the crushed crackers, grated parmesan, and salt and pepper.
Sprinkle the cracker mixture over the cheese to create the next layer.
Pour melted butter over the top of the casserole and bake for 30 to 35 minutes until juices run clear and cracker crust is browned a bit.
To create the sauce, melt the butter in a saucepan slowly.
Whisk in the flour and cook for just a couple of minutes.
Then slowly pour in the chicken broth and milk.
Make sure to continue whisking for about 5 minutes or so as the sauce thickens.
Remove the sauce from the heat and stir in the Dijon, Worcestershire, and a little salt and pepper to taste.
Top each serving of the casserole with the warm creamy sauce.