Chicken Cordon Bleu

I found this great recipe from tasty kitchen blog and my whole family loves it.  It so simple!

Shred a whole cooked chicken, 5-6 cups.  I use a rotisserie chicken.  It's already cooked and is the perfect amount.  Place it in the bottom of a buttered 9x11 dish.

Take 1/2 pound of thinly sliced honey ham and roughly chop it up and layer it on top of the chicken.

Layer 1/3 pound of baby Swiss cheese on top of the ham

Now to make the white sauce.  In a sauce pot combine:

4 tbsp butter

5 tbsp flour 

*cook these together for a minute or two until smooth

Add 3 1/4 cup whole milk

2 tbsp lemon juice

1 tbsp Dijon mustard

1 1/2 tsp salt

1/2 tsp paprika

1/4 tsp white pepper

*Bring up to a boil, cook for about 1 minute to thicken, then remove from heat.

Pour the sauce on top of the cheese

In a sauce pot combine:

6 tbsp butter

1 1/2 c Panko bread crumbs (usually found in the Asian food isle.)

3/4 seasoning salt

1 1/2 tsp dried parsley

*Melt the butter, add other ingredients and stir together.  Remove from heat.

Sprinkle crumb topping on top of sauce.

Bake on 350 for about 40 minutes until its bubbly and the topping is light golden brown.

Allow it to cool and set for about 5-10 minutes before serving.