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Thursday, August 22, 2013

Chicken Cordon Bleu Casserole



Chicken Cordon Bleu is a fancy-sounding recipe that involves stuffing chicken breasts with ham and cheese. That sounds pretty labor-intensive to me, so this Chicken Cordon Bleu casserole is a perfect way to get all of the flavor, with minimal fuss!

It's low carb, gluten free (assuming you have gluten-free panko for topping), and most importantly, it's really, really good.

You will need:

  • Approximately 6 cups of cooked chicken. You can use less, but more makes for a bigger casserole. It needs to at least cover the bottom of a 9 x 13 baking dish.
  • 1/2 pound of honey ham
  • 1/4 to 1/2 pounds of swiss cheese, depending on how thinly it is sliced.
  • 4 tbsp of flour (I use Bob's Red Mill, for gluten free!)
  • 6 tsp of butter
  • 3 and 1/2 cups of milk
  • 1 and 1/2 tsp of salt
  • 1 tsp paprika
  • 1 heaping tablespoon of spicy mustard
  • Lime or lemon juice
  • Panko bread crumbs
  • Parsley for topping
Preheat the oven to 350 degrees. Place the chicken in a layer in the bottom of a greased baking dish. Chop up the ham, and layer it on top, and then cover with the swiss cheese.

In a pot or pan, melt the butter over high heat. Slowly add the flour a scoop at a time, stirring constantly to mix it in. Gluten free flour tends to clump, for me at least, so stirring quickly and constantly while adding a little at a time really seems to help.

Slowly stir in the milk, paprika, salt, and mustard. Lower to medium heat, and let the sauce thicken for about ten minutes, continuing to stir occasionally so that it doesn't burn.

Pour the sauce over the casserole, covering it completely. Sprinkle panko and parsley over the top of the entire casserole, and bake for 25 minutes. The casserole should be bubbly when it has finished cooking. Let cool, and serve!


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