Yesterday I posted a recipe for chicken cordon bleu casserole that everyone other than my gluten-free niece loved, I also made a GF version so she could also have chicken cordon bleu with us - found this one that has a different sauce since she can't have flour, and it's really good. The sauce is very thick and I spread it on top of the chicken instead of pouring it on like the more traditional version yesterday, maybe if I added more liquid (like broth or milk) so it was thinner it would have coated the entire casserole instead of staying on top, but even tho this looked a little weird it tasted really good - I think everyone pretty much tried both and there were no complaints about either one!
I only made a 2-quart dish of this one since I knew a full recipe would make way too much in addition to yesterday's 13x9 - there were 8 of us and we still had lots of leftovers.
- 6 cups shredded cooked chicken (from about 2 lb chicken)
- 6 oz ham cut into bite size pieces
- 4 oz butter melted
- 6 oz cream cheese softened
- 1 tbsp dijon mustard
- 1 tbsp white wine (optional)
- 1 oz lemon juice
- 1/2 tsp salt
- 5 oz swiss cheese
INSTRUCTIONS
- Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
- In a large bowl with an electric mixer combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
- Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
- If you want the cheese more golden and bubbly you can broil it for 2 minutes at the end but do not leave it unattended as it burns very easily.
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| yesterday's version is in the front on top of rice, this GF one is in the back. |
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