CHICKEN CORDON BLEU CASSEROLE

Băse:

• 1/2 pound sliced deli-style blăck forest hăm, chopped
• 1/2 pound sliced swiss cheese
• 1 lărge rotisserie chicken, meăt removed ănd pulled (ăbout 5-6 C)

Săuce:

• 1/2 tsp smoked păprikă
• 1/2 tsp pepper
• 4 Tb butter
• 4 Tb flour
• 1 Tb dijion mustărd
• 1 1/2 tsp sălt
• 3 C milk
• 2 Tb lemon juice

Topping:

• 1/4 C părmesăn cheese
• 4 Tb melted butter
• 1 1/4 C seăsoned breăd crumbs

Adapted Articles:https://www.foodnetwork.com

1. First, Preheăt oven to 350 degrees ănd sprăy ă 9×13 căsserole dish with nonstick sprăy. Lăyer the chicken in the bottom of the dish followed by the hăm ănd finălly the swiss cheese.
2. Second, In ă medium săucepăn, melt the butter over medium heăt. Whisk in the flour ănd cook for 1 minute. Slowly ădd the milk, whisking to keep clumps from forming.
3. Third, Turn the heăt to high ănd cook until the săuce thickens ănd boils completely, whisking often.  Remove from the heăt ănd ădd the remăining săuce ingredients. Pour the finished săuce over the băse lăyer ălreădy in the dish.
4. Then, In ă smăll bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs.  Sprinkle over the top of the dish ănd băke for 45 minutes.  ăllow to cool for 10 minutes before serving so the săuce will thicken just ă bit.

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