I think I've had chicken cordon bleu once in my life. And I honestly can't say that it was something that
I'm not real sure what my final opinion is on this recipe. I think part of my problem is that regular chicken cordon bleu is a little more substantial. This just felt like it was missing something to me even though it had a pretty good flavor. It was also a tad bit too salty for me but that is easily fixed by reducing the salt a pinch.
The other thing to know about this recipe is that it is rather labor intensive. Not like killing and plucking your
What you'll need:
1 whole cooked chicken, deboned and shredded (I used a rotisserie and that may be why it was a little salty)
1/2 pound shaved honey ham, roughly chopped
About 6 to 8 thin sliced swiss cheese
What you'll do:
Layer these three ingredients in the order listed in a lightly buttered 9x13 casserole dish. Set aside.
What you'll need for the cream sauce:
4 TBS butter
4 TBS flour
3 1/4 cups milk
2 TBS lemon juice
1 TBS dijon mustard
1 1/2 tsp salt (I would only do 1 tsp)
1/2 tsp smoked paprika
1/4 tsp white pepper (I didn't have any so I left this out)
What you'll do:
Melt butter over medium heat and then quickly stir in the flour.
Stir until you get a smooth bubbly roux but do not allow to brown.
Slowly add in milk, constantly stirring to form a creamy sauce until it thickens. (This is the part that took the longest.)
Mix in the remaining ingredients and return to a low boil then turn off the heat.
Pour over the meat and cheese making sure to get the sauce on the edges.
Melt 6 TBS butter in a sauce pan.
Add in 1 1/2 cups panko bread crumbs.
Sprinkle on top of the sauce.
Cook at 350 degrees for 30 minutes or until bubbly and lightly browned.
Allow to set for about five minutes before serving.
Like I said the flavor was good but it just didn't seem complete to me. Almost like it should be poured over rice or pasta. We had some left overs that we'll eat tomorrow night and I think I'll give it a go with the rice.* Either way, everyone seemed to enjoy the taste and it was edible. And I think my friends will come back again :-)
Had it over the rice and it was fantastic!!