Chicken cordon bleu casserole

Chicken Cordon Bleu Casserole

Ingredients

• 2 cups cubed fully cooked ham
• 4 cups cubed cooked turkey or chicken
• 1 cup shredded Swiss cheese
• 1 large onion, chopped
• 1/3 cup butter or margarine
• 1/3 cup all-purpose flour
• 1/8 teaspoon ground mustard
• 1/8 teaspoon ground nutmeg
• 1 3/4 cups milk
• TOPPING:
• 1 1/2 cups soft bread crumbs
• 1/2 cup shredded Swiss cheese
• 1/4 cup butter or margarine, melted

Directions

1. In a nonstick skillet, saute ham for 4-5 minutes or until browned; drain and pat dry. In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside.
2. In a saucepan, saute the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown and bubbly.

Normally cordon bleu would be made as stuffed chicken breasts, but this was an easy fix for leftover turkey at Thanksgiving. With stuffed chicken breast I butterfly easy breast, spread a little butter on the inside, add diced ham and Swiss cheese. I've seen alternative recipes that say after stuffing the breast to wrapped it with bacon and hold in place with toothpicks, but I'm not that adventurous with this recipe.  Either the casserole recipe or just using whole chicken/turkey breasts are perfect! I love them both!