Earlier this week I whipped up another roasted chicken and used a large chunk of it on Saturday for our pizza toppings but I still had plenty left over. Coincidentally, I've become a Pinterest addict and recalled pinning an interesting recipe for a chicken cordon blue casserole. Prior to my diagnosis I was in love with making Italian chicken cordon blue. It was delicious but I honestly can't remember the last time I had it. I figured there was no time like the present to give the casserole a whirl!
FOR THE CASSEROLE:
2 cups shredded roasted chicken,
1/2 lb very thinly sliced gluten free deli-style ham, rough chopped1/4 lb thinly sliced Swiss cheese
FOR THE SAUCE:
4 tbsp butter
4 tbsp gluten free flour
3 1/4 cups whole milk
2 tbsp lemon juice
1 tbsp Dijon mustard
1 1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp white pepper
FOR THE TOPPING:
6 tbsp butter
1 1/2 cups gluten free bread crumbs
3/4 tsp salt
1 1/2 tsp crushed dried parsley
1) Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
2) Layer shredded chicken on the bottom of the baking dish. Scatter the ham over the top of the chicken. Lay the Swiss cheese on top of the ham.
For the sauce:
1) Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the gluten free flour to form a smooth roux. Be careful not to let this brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce.
2) Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being sure to get some of the sauce around the edges of the pan.
For the topping:
1) Melt the butter in the microwave in a medium sized microwaveable bowl. Heat for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the gluten free bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
2) Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.
This simple dish came together in just a few minutes. It smelled absolutely wonderful as it baked and tasted even better than the smell! It is definitely a great option for left over chicken. :)