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Chicken Cordon Bleu Casserole Recipe

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

Jackie Mignella


1 large rotisserie chicken
lb deli sliced black forest ham chopped
lb sliced swiss cheese

4 Tbsp butter
4 Tbsp flour
3 cup milk
2 Tbsp lemon juice
1 Tbsp dijon mustard
1 tsp salt
tsp smoked paprika
tsp pepper

4 Tbsp melted butter
1 cup seasoned bread crumbs
cup parmesan cheese

1. Preheat oven to 350 and spray 9x13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.

2. In a medium saucepan, melt the butter over medium heat. Whisk in the flower and cook for 1 minute. Slowly add the milk whisking to keep clumps from forming. Turn the heat to high and cook until the sauce thickens and boils completely, whisking often. Remove from the heat and add the remaining sauce ingredients. Pout the finished sauce over the base layer already in the dish.

3. In a small bowl mix together the topping ingredients until the butter is evenly distributed over the crumbs. Sprinkle over the top of the dish and bake for 45 minutes. Allow to cool for 10 minutes before serving so the sauce will thicken just a bit.




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