Happy Friday Eve!!!
Happy Friday Eve! I am a little sad to say that, since I will no longer be on vacation after tomorrow. I do not count the weekends or holidays in which I would have off. As much as I love being home, and having time to relax in the morning, I am now ready to get back into the routine of everyday life. A few days ago, I made a casserole, which I wasn’t sure about. I don’t know if I had ever had Chicken Cordon Bleu. I know I like the things in it. But not sure about those things together. Turns out, it was pretty delicious. Everyone even gram, had seconds and thirds. Works great for lunch the next day!
On a sad but not so sad note, the house we looked at yesterday was old, beautifully set up, and had so many little hidden spaces. The Kitchen was about 5 times the size of ours. *Maybe i’ll do a kitchen tour so you can see what I mean when I say we have a TINY kitchen.* The stove was an old old old old item. The burners pulled out from a drawer and the stove (double stove) doors pulled up. I loved that. I loved the whole set up of the home. The best part was, I didn’t love the fact that it smelt so old, since no one has really been inside in a year or two. Or the mouse poop all over ( I neglected to see that.) The windows needed to be replaced & the wallpaper ( yes, in every room & ceilings in most) needed to be torn down and replaced with paint. The floors although beautiful hard wood, were not finished. Most rooms had carpet that was torn up to expose the wood. When we got home, I knew Ricky hated it, and I was actually okay with that. It would be pointless to buy a home for so much, when we would need to put almost 20-30 grand back into fixing it just to live in it. So overall, we agreeed that it wasn’t the right place or time, which never happens. 🙂
I thought I found this recipe on a blog somewhere, but as I was looking through a few cookbooks from the 70-80’s I passes this one a few times.
Yes this is A LOT of stuff. A lot of these things are pantry items and things usually in the fridge. Don’t go out of your way to get any of the specific items.
Baby Swiss = regular swiss, sliced into square
Sliced deli honey ham = Hill shire Farms.
White Pepper = Black Pepper
Dijon Mustard = Yellow Mustard.
Chicken Cordon Bleu Casserole:
FOR THE CASSEROLE:
1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent for this & should Be 5-6 Cups Of Chicken) I would even go as far as to cook a few chicken breasts ahead of time or if you have some leftover.
½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
¼ pounds Thin Sliced Baby Swiss Cheese
FOR THE SAUCE:
4 Tablespoons Butter
4 Tablespoons Flour
3-¼ cups Milk (I Used Whole Milk)
2 Tablespoons Fresh Squeezed Lemon Juice
1 Tablespoon Dijon Mustard
1-½ teaspoon Salt
½ teaspoons Smoked Paprika
¼ teaspoons White Pepper
FOR THE TOPPING:
6 Tablespoons Butter
1-½ cup Panko Bread Crumbs
¾ teaspoons Seasoning Salt
1-½ teaspoon Crushed Dried Parsley
Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
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.
For the sauce:
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, being certain to get some of the sauce around the edges of the pan.
For the topping:
Melt the butter in the microwave in a medium sized microwaveable bowl. 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.
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 for 5-10 minutes prior to serving.