This weekend we are on the move...the husband is hunting and little man and I are meeting family at my alma mater's football game tomorrow for a little tailgating and to watch Grandpa get inducted into their football Hall of Fame.
Should be a fun day of friends, family and football!
Since the husband was gone all week for work I decided I should have a hot meal waiting for him upon his return, right?
I'm not always this nice, but last night I guess I was feeling generous.
I remember eating this dish at my childhood friend (and great friend still today!) Jenelle's house growing up. I always thought it was a vast improvement from the frozen chicken cordon bleu we sometimes threw in the oven at our house.
This will be your new comfort casserole. Let's just say I made a 9x13 pan of this last night and it was gone within an hour. And I only had a helping and a half!
Chicken Cordon Bleu Casserole
4 1/2 c. diced chicken
4 1/2 c. diced ham
1 c. cheddar cheese
1/3 c. flour
1 t. dill
1/4 c. butter
2 c. cream
1/8 t. mustard
Topping: 1 box stuffing (or homemade croutons like I made), 1/4 c. cheese, 1/4 c. silvered almonds, 2 T. butter
In a pan saute onion in butter until tender. Add flour, stir to form a paste, about a minute. Gradually add cream, stirring constantly. Bring to a boil for 1 minute, until thickened. (I took mine off the heat after that minute and it thickened pretty quickly). Add seasonings once thick.
Layer chicken, ham and 1 c. shredded cheddar in bottom of a 9x13 pan. Pour cream mixture over the meat. Add toppings and drizzle with butter. Bake at 350 degrees for 30 minutes.
*I didn't use a box of stuffing, so I simply cut up 1/2 loaf of french bread, mixed it with some canola oil, garlic and parsley and baked the croutons still just crispy, I also omitted the butter at the end, as I simply forgot!*
Like I said, this was a HIT. I am imagining leftover Thanksgiving turkey and ham going into this dish in a couple of months:)
Have a great weekend!