CHICKEN CORDON BLEU CASSEROLE #healthyeating #dinner

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

I've chosen both of these examples are charming and cute. I even accepting pictures to use as shakedown for when she is more established. In any case, if there is a third exposed event at any point in the near future, I may need to start looking for help.

Possibly on the off chance that I just ate servings of mixed greens, practiced throughout the day and never ate anything liberal like this meal, I could have a similar certainty that my bare multi year old has 🙂 But nah… it's not justified, despite any potential benefits. The reason I practice each day is fundamentally so I can eat more sustenance consistently.

Ingredients :

Base:

• 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

Sauce:

• 4 Tb butter4 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

Topping:

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

Instructions :

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.

Source : bit.ly/2EqPjDp