Chicken Cordon Bleu Casserole

Hello Lovelies! Here I am chatting with you twice in one day. Be amazed! Actually, be hungry. 
I bought a small, sliced ham for the kids to use in grilled cheese sandwiches last week. For some odd reason, they didn’t use much of it, so I needed to do something with the leftovers. My go to recipe for leftover ham is Chicken Cordon Bleu Casserole.

It is super easy to make and my family loves it. 

Start by placing 4 cups of shredded chicken into the bottom of a greased 13×9 inch baking dish. 

Then cover the chicken with 2 cups of ham. I cut mine into bite size pieces, but you could just lay slices of ham over the top if it’s easier for you. I just don’t want to need a knife to eat this meal. 

Then I work on the sauce. I use melted butter, flour, spicy brown mustard, milk, lemon juice, garlic powder, Swiss and Parmesan cheeses. It has a smooth texture, and the Swiss cheese flavor pops, just like in traditional Chicken Cordon Bleu. 

Once I get the texture of the sauce right, I pour it over the meats. It will seap through the ham bites and into the chicken. If you used whole ham slices, I recommend pouring half the cheese sauce over the chicken, covering the cheese with ham, and then putting the remaining sauce over the ham slices. 

The final touch is a panko bread crumb topping. I mix them with a little melted butter to get a more golden color, but plain bread crumbs would work as well. 

Bake at 350-degrees F for 30 minutes or until the cheese sauce is bubbling at the sides. Then place the casserole under the broiler for 5 minutes to crisp up the bread crumbs. 

I serve my casserole over whole wheat elbow noodles with a Caesar salad on the side. 
You can find the entire recipe here. The Girl Who Ate Everything is one of my favorite blogs for easy dinner recipes when I don’t know what else to cook. 
If you have other go to recipes for leftover ham, I would love to check them out. I think we all end up with leftovers of some kind after Christmas. 
Have a great week. 


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