Chicken Cordon Bleu Casserole

Okay, so I love things that I can put all together in one dish, bake, and serve. Which is sort of weird, because I don't like to let my food touch. Why, yes, I am like an eight-year-old when it comes to food. Ha!

But I do love casseroles. And I love the flavors of chicken cordon bleu. But who has time for all that pounding and rolling and tying?

Not this girl.

So when I found this recipe, it immediately became one of my family's favorites. The secret is in the spice in the white sauce. Delicious!

Chicken Cordon Bleu Casserole:
4 c. cubed, cooked chicken (I use a rotisserie chicken, or I've even bought a high-quality chicken from the deli in my grocery store. I ask them to cut it about 1/4-inch thick. Same with the ham. Then I cube it. Easy, peasy.)
2. c. ham, cubed
1 c. swiss cheese, grated

½ onion
⅓ c. butter
⅓ c. flour
⅛ tsp. nutmeg
⅛ tsp. ground mustard
1 ¾ c. milk

Topping:
¼ c. butter
1 ½ c. soft breadcrumbs (I use panko. They're my favorite.)

Directions:
Brown the ham in a saute pan for about 5 minutes, or until it has some color. Set on paper towels to drain. Layer the chicken in the bottom of a 9x9 pan. Top with the shredded swiss cheese, and then the ham.

In a pan, melt the butter and add the onion. Cook until soft, about 5 minutes. Add the flour, nutmeg and ground mustard, stirring to make a soft paste. Add the milk a little at a time, stirring constantly until incorporated. Bring to a boil and cook for 2 minutes to thicken sauce.

Pour the sauce over the ham. Combine all topping ingredients until well blended, and sprinkle over sauce.

Bake at 350 for 25 - 30 minutes, or until bubbly. (I usually turn the broiler on for a minute or two to make sure the bread crumbs are browned. Because as Anne Burrell would say, "Brown food tastes good!")

10 servings = 220 calories/serving.

And as an added bonus, this dish is spectacular reheated for lunch the next day -- and we all know not everything is like that...

Enjoy!