Wednesday, March 21, 2012

Chicken Cordon Bleu Casserole

(A special and fabulous recipe from my archives...a wonderful way to use up any leftover Easter ham=)

I found this fabulous recipe at Mennonite Girls Can Cook.

I have already shared this recipe in the monthly food column I write for locally.

It would be a great recipe to use up your leftover Easter ham, so I thought I'd share it with you now so you have time to plan ahead.  *-*

I think chicken/ham/cheese are a hard combination to beat. And the crunchy topping on this dish makes it taste very similar to the real thing...the more
time consuming way to make it.

(I made half the recipe and it worked very well)

I served it with Crockpot Sweet Potatoes and my taste buds thought that was a marriage made in heaven too.  Just like the casserole... 

I'm sure I'll be making this again after Easter!! And I can hardly wait!


4 cups chicken, cooked and cut into chunks
2 cups ham, cooked and cut into chunks
1 cup shredded swiss cheese
1 cup onion, chopped
1/4 c. butter
1/3 c. flour
2-1/4 c. milk
1/2 tsp. dry mustard (I used a little more)
1/8 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. pepper

Preheat oven to 350. Layer chicken, ham and cheese in a greased 9" X 13" pan. Saute onions in butter.  Stir in flour and blend in milk; add dry mustard and seasonings. Cook and stir until thickened.  Pour over ham and sprinkle with topping.


2-1/2 c. coarse bread crumbs (I replaced 1 cup crumbs with panko crumbs)
1/2 c. cheddar cheese, shredded
1/4 c. melted butter

Mix together until combined before sprinkling over ham mixture. Bake 30 minutes uncovered 

And...the link (at the bottom of this post) will take you to a page where my newest blogging friend, Lark, of Lark's Country Heart has posted a similar recipe for a community "Recipe of the Week" online. 

Her recipe uses raw chicken and a soup based sauce.

She recommends making and freezing it ahead too.  I love that option anytime! 

Check it out at Lark's Chicken Cordon Bleu Casserole - MMMMM Good!