CHICKEN CORDON BLEU CASSEROLE
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
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.