Chicken Cordon Bleu Casserole

(Courtesy of tastykitchen.com)

Ingredients:
1 whole rotisserie chicken, bones removed, meat diced or shredded (5-6 c. chicken)
1/2 lb. very thinly sliced deli-style ham, rough chopped
1/4 lbs. thinly sliced baby Swiss cheese
SAUCE:
4 Tbsp. butter
4 Tbsp. flour
3 1/4 c. milk
2 Tbsp. fresh squeezed lemon juice
1 Tbsp. Dijon mustard
1 1/2 tsp.s alt
1/2 tsp. smoked paprika
1/4 tsp. white pepper
TOPPING:
6 Tbsp. butter
1 1/2 c. panko bread crumbs
3/4 tsp. seasoning salt
1 1/2 tsp. crushed dried parsley

Directions:
Preheat oven to 350 degrees.  Butter a 9x13 baking dish; set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish.  Scatter rough chopped ham over the top of the chicken.  Lay the Swiss cheese on top of the ham.

For the sauce: melt the butter in a large saucepan over medium heat.  When butter is melted, quickly stir in the flour to form a smooth roux.  Do not brown!  Once the roux is smooth and bubbly , slowly pour in the cold milk while stirring briskly to make a smooth sauce.  Cook over medium heat, stirring constantly until the sauce thickens.  Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper.  Bring sauce just back to a low boil and turn off heat.  Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping: melt the butter in the microwave in a medium sized microwaveable bowl.  Heat it for 30 seconds at a time and stop once it is melted.  Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley.  Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubble throughout and topping has turned a light golden brown.  Remove from oven and allow to cool for 5-10 minutes prior to serving.

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