Chicken Cordon Bleu Casserole

Casseroles work great for small families because you have a meal that can last you a couple of days. Because it's just the two of us, sweet pea and I can eat off of them for at least few days. They also work great for large families too. They feed a crowd and you don't have to worry about a bunch of side dishes, other than a nice salad. I created this Chicken Cordon Bleu Casserole based on necessity. I don't like using canned soup as a sauce base for casseroles. But that's what most recipes out there use. And you all know that making your own sauce tastes better and is better for you. Now I'm not saying that this is a particularly "healthy" casserole. But it is rich, flavorful, and deliciously made from sctatch. That counts for something, right? The flavor is so good, and it has all the elements of traditional Chicken Cordon Bleu. It pairs wonderfully with a nice vinaigrette salad and a glass of wine. Enjoy!

1 stick salted butter

1/2 cup and 2 tbsp flour

4 cups whole milk

1/2 cup grated fontina cheese

1/2 cup grated swiss cheese

1/2 pound thinly sliced julienned ham

2 tbsp dijon mustard

1 tsp minced onion

1 tsp garlic salt

salt and pepper to taste

1 1/2 lb raw chicken breast, cut into small chunks

8 yukon gold potatoes, scalloped

3/4 cup Panko bread crumbs

2 tbsp melted butter

Preheat oven to 400 degrees.

Spray a 9x13 inch dish with cooking spray.

In a large stock pot, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon, about 10 minutes.

Remove from heat and stir in the fontina, swiss, ham, and dijon mustard. Add the minced onion. Add the garlic salt. Season with additional salt and pepper to taste.

Add the chicken and potatoes to the white sauce, stirring carefully to combine. Pour into the casserole dish.

In a small bowl, combine the Panko bread crumbs and melted butter with a fork. Sprinkle evenly on top of casserole.

Bake for 30 minutes at 400 degrees. Remove from oven and let stand for 15 minutes before serving. So good!

Makes about 12 servings

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