Friday, September 28, 2012
Chicken Cordon Bleu Casserole
Topping:4 slices white sandwich bread, torn into quarters
2 tablespoons butter, melted
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
2 tablespoons minced fresh parsley leaves
1.For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.
2.For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.
* We loved this is was so yummy everyone was quiet at dinner cuz they just kept eating lol. You for sure need to make this its super simple and so good. I will be making it many times. Its even good reheated as leftovers I give it a 5. I got this recipe from melskitchencafe I love her blog she has so many amazing recipes to try out.