Chicken Cordon Bleu Casserole

Hi everyone, Shini here giving you a bonus recipe tonight since I was late posting my Beef Stroganoff recipe.  This is a recipe I adapted from Ree Drummond. My hubby's favorite meal is Chicken Cordon Bleu and I make it for him every year for his birthday. I wanted to come up with something similar that I could make more often that wasn't such a hassle.  After making the one from Ree I changed somethings to better suit our tastes.  Hopefully you'll enjoy it as much as my hubby.

3 boneless skinless chicken breasts cubed and cooked. You can also use rotisserie chicken

1 package of cubed ham (not diced)

1 1/4 Cup shredded swiss cheese

1 1/4 Cup shredded monterey jack cheese

1 Cup chicken broth

1 1/2 Cups milk

3 Tablespoons dijon mustard

1/4 Cup flour

1/2 Teaspoon Cayenne pepper powder

1 Tablespoon granulated garlic

Salt and Pepper to taste

6 Tablespoons butter

TOPPING

3/4 Cup panko bread crumbs

3 Tablespoons butter melted

Mix the cheeses in a bowl together. Whisk milk, broth and mustard together in a measuring cup. Mix flour and seasoning together in a small bowl.

Make sauce by melting butter and whisking in flour mixture. After cooking for a minute or two slowly add milk mixture whisking well between additions. Once all the liquid is added turn off heat and whisk in half the cheese mixture.

In a greased 7x11 in dish layer half the chicken, half the ham and sprinkle with some of the cheese. Add the rest of the chicken, ham and more cheese saving a little for the top.  Pour sauce over everything, sprinkle on the rest of the cheese then top with the panko mixture.

Cook in a 350 degree oven 30 minutes or until it's bubbly and golden brown.  Serve over noodles and enjoy.

Let me know if you try out this recipe!

Beef Stroganoff

Hi everybody, Shini here. Sorry for the delay this year has been crazy.  Here is the recipe that won the vote on Facebook. 

1 pound thin sliced beef. I used top round, you can also use ground beef.

5 Tablespoons butter

5 Tablespoons flour

1 Tablespoon beef bouillon

1.5 Cups beef broth

1 Can evaporated milk

1 Tablespoon Worcestershire sauce

1 Teaspoon Dijon mustard

2/3 Cup sour cream

1 cup sliced mushrooms (optional)

Egg noodles

Saute beef in a dutch oven on medium high heat with a little oil.  If using mushrooms you can cook them with the beef. While beef is cooking add broth, milk, worchestershire sauce and dijon mustard together in a measuring cup and whisk well. Boil water for noodles.

  Once beef is cooked remove and set aside. Add butter to pan and turn down to medium heat. Once butter is melted add flour and powdered bouillon whisking for a minute or two. Slowly add milk and beef broth mixture whisking after each addition. Once all the liquid has been whisked in turn heat down to medium low and add beef and mushrooms if using. Taste and season with salt and pepper. Let that cook stirring frequently while your noodles cook. 

Once your noodles are cooked turn off the sauce and add the sour cream stirring to incorporate.

Serve over noodles and enjoy.

I hope you try this out and let me know what you think.