Chicken Cordon Bleu (Print Format)

Layers of chicken, ham, and Swiss cheese baked with creamy sauce and buttery breadcrumbs for a comforting twist on a classic.

# Ingredients:

01 - 8 ounces slices of Swiss cheese

02 - 9 ounces of ham strips from black forest cuts

03 - 5 cups of pre-cooked shredded chicken

04 - 1 tablespoon of fresh lemon juice (optional)

05 - 6 tablespoons of plain butter, unsalted

06 - 1 tablespoon of mustard, Dijon-style

07 - 1 teaspoon garlic powder

08 - ½ teaspoon basic salt

09 - ¼ teaspoon grated nutmeg (optional)

10 - ¼ teaspoon heat from cayenne (optional)

11 - 6 tablespoons of regular-purpose flour

12 - 3 cups of whole milk, not reduced-fat

13 - Softened butter, 4 tablespoons worth

14 - Breadcrumbs from Panko, 1½ cups

15 - Optional fresh parsley, chopped finely

01 - Set the oven temperature to 350°F. Lightly coat a casserole pan (9x13 inches) with nonstick oil spray

02 - First, lay down the shredded chicken evenly. Next, top with ham and then add the Swiss cheese slices on top

03 - In a saucepan, melt butter. Toss in spices, whisk flour into it. Slowly incorporate milk until it thickens—this takes around 4 minutes

04 - Spread the sauce over all the cheese. Combine softened butter and breadcrumbs, then layer it neatly on top

05 - Bake uncovered for about 30 to 40 minutes until edges bubble and the top is golden. Let it cool for 5 minutes before digging in

01 - Allow the dish to cool so the sauce can settle properly. Make sure the breadcrumbs turn golden for the crunchiest texture