Chicken Cordon Bleu Casserole
Course: Main Course
Cuisine: American
Author: Catherine's Plates
9 x 13 baking dish
Medium sauce pan
large pot
- 2 cups diced cooked chicken (I used rotisserie for this recipe)
- 12 oz diced cooked ham
- 14 thin slices swiss cheese
- 8 oz egg noodles, cooked per directions on package for al dente
White Sauce
- 4 TBS butter
- 4 TBS all purpose flour
- 3 1/4 cups milk
- 1 TBS dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic salt
- 1/4 tsp paprika
Topping
- 1 1/2 cups panko bead crumbs (seasoned)
- 6 TBS butter, melted
- 2 tsp dried parsley
Bring large pot of water to a boil. Add 1/2 TBS salt & uncooked egg noodles. Cook for 2 minutes less than the time given. Drain noodles and place back into pot.
Add diced chicken and diced ham to the pot with the noodles.
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
In a medium sauce pan melt butter over medium heat. Whisk in flour for 1 minute. Stir in milk slowly until it starts to thicken. Turn off heat after 2-3 minutes. Season with salt, pepper, garlic and paprika.Pour mixture over the chicken, ham, and noodles. Stir to combine. Pour this mixture into prepared baking dish and smooth evenly.Place cheese in a single layer over the mixture In a small bowl combine panko crumbs, butter, and parsley. Sprinkle over casserole.
Bake in preheated oven uncovered for 45-50 minutes until heated through, topping is golden and cheese has melted. Let sit for 5 minutes before serving.
