Monday, November 24, 2014

Chicken Cordon Bleu Casserole

Ok, tried the whole Chicken Cordon Bleu casserole thing that I have seen several recipes on.
So good!

1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken was recommended and it worked beautifully.  You want about 5-6 cups of chicken)
½ pounds thinly sliced Deli-style Ham, Rough Chopped  (I used Pit Ham)
¼ pounds sliced baby swiss cheese (we had longhorn and it worked well)
4 T butter
4 T gluten free flour (I used Better Batter)
3-¼ cups Milk (I Used Whole Milk)
2 T lemon juice
1 T dijon mustard
1-½ tsp salt
½ tsp smoked paprika
¼ tsp white pepper
6 T butter
1-½ C Ian's Gluten Free Panko Bread Crumbs
¾ tsp seasoned salt
1-½ tsp dired parsley


1) Preheat oven to 350 F. Butter a 9 x 13 inch baking dish.
2) Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
3) Melt the butter in a large sauce pot 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 the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the 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 the casserole.
For the topping:
4) Melt the butter.  If using the microwave, heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
5) Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool before serving. 

Gluten free alcohol

totally helpful slideshow on gluten free boozing: