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Chicken Cordon Blue Casserole Recipe

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This recipe for Chicken Cordon Blue Casserole, by , is from Charlotte's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Devon Monroe-McClintic

Category:
Category:

Ingredients:  
Ingredients:  
6 cups shredded cooked chicken ( from a 2 pound chicken)
6 ounces ham, cut into bite-size pieces
4 ounces butter, melted
6 ounces cream cheese, softened
1 tablespoon Dijon mustard
1 tablespoon white wine, optional
teaspoon salt
1-2 oz lemon juice ( use the full amount if you love lemon)
5 ounces Swiss cheese

Directions:
Directions:




Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.

In a blender combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread the sauce over the chicken and ham in the baking dish.

Lay the slices of Swiss cheese on top of the sauce. Bake for 30 to 40 minutes until hot.

You can broil the casserole for 2 minutes at the end so the cheese will get more golden and bubbly. If you decide to do that do not leave it unattended. Its very easy to burn the cheese topping.

Personal Notes:
Personal Notes:
If your shredded chicken is on the dry side you may want to double the amount of sauce or add in 1/4 cup of chicken broth and mix the sauce into the shredded chicken before adding the toppings.

 

 

 

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