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Feeling Bleu?

Posted: Tuesday, Oct. 15, 2013

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Photo by Lora Denton Photography.

Originally from England, Sarah Ryberg has lived in Charlotte for the last 12 years and is a graduate of UNC Charlotte. After two whirlwind weddings - one in Charlotte and another in her homeland - Sarah is settling into married life and learning what it takes to be a Mrs. You can reach Sarah at sarahmryberg@yahoo.com

Hubby and I have had a hectic two weeks. From Robert catching a cold and suffering from crippling back pain, to two flat tires, and a stolen debit card number, it's been a mess. Thankfully we've had plenty of time to laugh and cry through the worst of it. I love how strong we can be for each other and how quickly we snap out of the stress and frustration now. I don't know where I'd be without his strength and I'm so grateful I get the chance to be his strength as well.

Amidst all the chaos, I indulged in the luxury of cooking a new recipe. I love Chicken Cordon Bleu but hate the preparation involved. When I found this Chicken Cordon Bleu Casserole, I was eager to try it. It still takes preparation, but it's so much easier than flattening a chicken breast and breading it yourself. Plus, it allows for leftovers too!

Chicken Cordon Bleu Casserole

Source

Ingredients:
1 whole rotisserie chicken
Butter
Flour
Thinly sliced honey ham
Thinly sliced baby swiss cheese (I used provolone)
Milk
Lemon
Smoked paprika

Topping:
Panko bread crumbs
Parsley
Season-All
Butter

Method:

Pre-heat the oven to 350ºF.

Chop the ham and pull the pieces off of the chicken.

Line the bottom of a 9 x 13 casserole dish with chicken and top with the ham. Put the cheese on top of your meat layers.

Now that your bottom layers are prepped, melt your butter in a saucepan to create the white sauce. Add the flour (by whisking) and cook until smooth. Steadily add the milk and keep cooking until the mixture has thickened. Add the lemon juice and paprika. Once the sauce has boiled, pour over your meat and cheese layers.

The last step is to make the breadcrumb topping. Melt more butter and add the Season-All, breadcrumbs, and parsley. Once everything is mixed, sprinkle on top of the casserole.

Time to bake! Put the casserole in for 45 minutes, and once cooled, enjoy!

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