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CHICKEN CORDON BLEU CASSEROLE

68D06EDA-239C-4C53-B7D4-03BA57387DC9_1_201_a

Ingredients

8 cups boneless chicken breast, cooked and chopped into 2” cubes (about 4 large breasts)

1, 8ounce ham steak, cut into ½” cubes

2 ½ cups shredded Swiss cheese (good quality like Jarlsberg or gruyere)

3 teaspoon fresh thyme leaves, stemmed

½ teaspoon black pepper, divided

2 cups panko breadcrumbs

6 tablespoon butter, divided

2 tablespoon flour

2 cups chicken stock

1 tablespoon whole grain mustard

2 teaspoon Dijon mustard

1 tablespoon honey

1 cup light cream

Instructions

Preheat oven to 350 degrees.

Spray a 9” x 13” casserole dish with non-stick cooking spray.  Layer 4 cups of the chicken breast in the bottom of the pan, followed by half of the ham, 1 cup of the cheese, 1 teaspoon of the thyme leaves, ¼ teaspoon black pepper, and 1 cup of the panko.

Repeat with the remaining 4 cups of chicken, the rest of the ham, cheese, and black pepper.

In a sauce pan melt 2 tablespoon of the butter.  Add flour and whisk for 1 minute until smooth and bubbly.  Slowly whisk in the chicken stock, both mustards, and honey followed by light cream.  Continue to whisk over medium heat until a velvety sauce forms.  Pour this sauce evenly over the casserole letting it seep into all of the cracks and crevices.

Melt the remaining 4 tablespoon butter in another large sauce pan.  Add the remaining 1 cup panko and remaining thyme leaves.  Stir to coat and cook for 1 minute until crumbs begin to lightly brown.  Spread the buttered crumbs evenly over the top of the casserole. 

Bake for 30 minutes until browned and bubbly.  Serve with a simple green salad with light vinaigrette. 

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