Treat yourself to the rich and comforting flavors of Ham Cordon Bleu Casserole. With tender diced chicken, savory HORMEL® CURE 81® Classic Boneless Ham dressed in a creamy sauce and topped with a buttery panko breadcrumb crust, this casserole is a true indulgence.
Ingredients
| Casserole | |
|---|---|
| 1 | whole cooked chicken, bones removed, meat diced or shredded (5-6 Cups) |
| ½ | pound very thinly sliced HORMEL® CURE 81® Classic Boneless Ham, rough chopped |
| ¼ | pound thin sliced baby Swiss cheese |
| Sauce | |
|---|---|
| 4 | tablespoons butter |
| 4 | tablespoons flour |
| 3¼ | cups milk |
| 2 | tablespoons fresh squeezed lemon juice |
| 1 | tablespoon Dijon mustard |
| 1½ | teaspoons salt |
| ½ | teaspoon smoked paprika |
| ¼ | teaspoon white pepper |
| Topping | |
|---|---|
| 6 | tablespoons butter |
| 1½ | cups panko bread crumbs |
| ¾ | teaspoon seasoning salt |
| 1½ | teaspoons crushed dried parsley |
Directions
For the Casserole
Heat oven to 350°F. Butter 9- x 13-inch baking dish. Set aside.
Put cooked shredded or diced chicken on bottom of baking dish. Rough chop ham and scatter it over chicken. Lay Swiss cheese on top of ham.
For the Sauce
Melt butter in large saucepot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in cold milk while stirring briskly to make a smooth sauce.
Cook over medium heat, stirring constantly until sauce thickens. Stir in 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 casserole, being certain to get some of the sauce around the edges of the pan.
For the Topping
In bowl, stir together butter, breadcrumbs, seasoning salt and crushed dried parsley. Sprinkle over top of casserole.
Bake casserole uncovered 45 minutes, or until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool 5-10 minutes before serving.