Chicken Cordon Bleu Casserole

 You can make this with noodles or without, both are good.  If I do it without noodles, then I make a baked potato to go with it.  I use chicken breast, but dark meat will work too.  I use thin egg noodles, but wide will be just as tasty.

CHICKEN CORDON BLEU CASSEROLE

(serves 6)

Casserole Ingredients:

*3 cups cooked chicken, diced or shredded (great for leftover rotisserie chicken) 

*1 1/2 cups ham, diced or shredded (I like to use Black Forest)

*2 cups Swiss cheese, shredded

*8 ounces egg noodles, (cook 2 minutes less then directed on package)

*1/2 cup freshly grated Parmesan cheese (optional)

White Sauce Ingredients:

*4 tablespoons butter

*4 tablespoons all-purpose flour

*1 cup heavy cream

*2 cups whole milk

*1/2 cup chicken stock

*1 tablespoon dijon mustard

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon paprika 

Topping Ingredients:

*1 1/2 cups seasoned panko crumbs

*6 tablespoons butter, melted

White Sauce Directions:

~In a medium saucepan, over medium heat, melt butter.

~Whisk in flour and cook for 1 minute whisking the entire time.

~Whisk heavy cream, milk, and chicken stock.

~Whisk until mixture stars to thicken up.

~Stir in dijon mustard, salt, pepper, and paprika.

~Set aside.

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch casserole dish with cooking spray.

~Spread cooked, drained egg noodles along the bottom of the pan.

~Spread chicken evenly on top of noodles.

~Spread ham evenly over noodles.

~Pour white sauce evenly over meat and noodles.

~Sprinkle parmesan cheese over sauce.

~Sprinkle shredded Swiss cheese over top.

~In a small bowl mix panko crumbs and melted butter together until well mixed.

~Sprinkle evenly over cheese.

~Bake for 45-50 minutes.

~Allow to cool for 5 minutes before serving.