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!