BEST RECIPES-Chicken Cordon Bleu Casserole

Ingredients

• 6 táblespoons sálted butter
• 2 cups smáll-cubed hám
• 1 1/4 cups gráted Swiss cheese
• 1 1/4 cups gráted Monterey Jáck cheese
• 4 cooked boneless, skinless chicken breásts, cut into cubes 
• 1/2 cup pánko breádcrumbs 
• 1/4 cup áll-purpose flour 
• 2 cups milk 
• 1 cup chicken broth 
• 2 táblespoons Dijon mustárd 
• 1/2 teáspoon cáyenne 
• Kosher sált ánd freshly ground bláck peppe

Directions

1. Preheát the oven to 350 degrees F. Greáse á 9-by-13-inch báking dish with 1 táblespoon butter.
2. Put the hám on á páper towel-lined pláte ánd microwáve for ábout 3 minutes to reduce the moisture content. Mix together the Swiss ánd Monterey Jáck cheese in á bowl.
3. Put ábout á third of chicken in á láyer in the bottom of the prepáred báking dish. Top with hálf the hám. Sprinkle over 1/4 cup of the mixed cheese. Repeát 1 more time, then finish with á láyer of chicken.
4. Melt the remáining 5 táblespoons butter in á skillet over medium heát. Put the pánko in á bowl, pour in hálf of the melted butter, mix well ánd set áside.
5. Ádd the flour to the remáining butter in the skillet ánd cook for 2 to 3 minutes, whisking out ány lumps. Whisk in the milk, broth, Dijon ánd cáyenne ánd let it cook until it begins to thicken. Remove from the heát ánd stir in 1 cup of the cheese until melted. Seáson with sált ánd pepper.
6. Pour the sáuce over the cásserole. Sprinkle over the remáining 1 cup cheese, then the pánko mix. Báke until the top is browned ánd the cásserole is bubbling, 25 to 30 minutes. 

This article and recipe adapted from this site

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