Carole from My Kitchen Escapades is back as our month to month giver today. Hold up till you see what she has coming up for us! You will simply bite the dust for this Chicken Cordon Bleu Casserole! 

Recently as I wrapped up my work-out, I got a fast look at my multi year old little girl outside, 100% butt-exposed. Nothing. Nothing. Simply those adorable little cheekies running down the walkway for all the area to see. 

I dashed out the entryway, assembled her up and sternly inquired as to why on the planet would she say she was playing outside stripped?!? Outraged, she folded her arms and proclaimed, "I'm definitely not!! I have my neckband on!!" 

Those thick cheekies likewise shown up this week while monitoring her before I hit the sack. She was sound sleeping and bare afresh, however went with an amazingly expansive gathering of toys flawlessly arranged in a very OCD way.


ingredients : 
  • 1 large rotisserie chicken, meat removed and pulled (about 5-6 C)
  • 1/2 pound sliced deli-style black forest ham, chopped
  • 1/2 pound sliced swiss cheese

  • 4 Tb butter
  • 4 Tb flour
  • 3 C milk
  • 2 Tb lemon juice
  • 1 Tb dijion mustard
  • 1 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper

  • 4 Tb melted butter
  • 1 1/4 C seasoned bread crumbs
  • 1/4 C parmesan cheese

intruction : 
  1. Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.
  2.   In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.
  3.  Turn the heat to high and cook until the sauce thickens and boils completely, whisking often.  Remove from the heat and add the remaining sauce ingredients. Pour the finished sauce over the base layer already in the dish.
  4. In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs.  Sprinkle over the top of the dish and bake for 45 minutes.  Allow to cool for 10 minutes before serving so the sauce will thicken just a bit.

Read more our recipe : CHICKEN MARSALA RECIPE #food#chicken
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