Chicken Cordon Blue Casserole

Recipe #142958

YIELDS: 8x11 glass dish

COMMENT: too salty. But taste good. Sauce was very thick and pastey








RECIPE:

4 cups cooked cubed chickens (2 chix br)
3 cups cooked cubed ham (1 250g CDO Cooked Regular Ham)
2 tablespoons butter (approx 1.5 T star marg)
1 small onion, chopped
1 celery rib, finely chopped
4 ounces sliced fresh mushrooms (didn't have any)
1 1/2-1 3/4 cups milk (depending on desired thickness) (1.5 c milk-->shud use 1 3/4 coz mixtre very thick and pastey)
3 tablespoons flour
1/4-1/2 teaspoon salt, to taste
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 teaspoon parsley (spices, approx, used too much salt, turned out very salty)
2 cups shredded swiss cheese (1 bar swiss)
1/2 cup soft breadcrumbs (Eden on top- ddnt melt, js br)

1. Preheat oven to 350. Lightly spray/grease a 3-qt casserole dish.
2. Place cubed chicken and cubed ham in a large bowl; set aside.
3. In a large saucepan on medium heat, melt butter. Add in onion, celery and mushrooms and sautee 5-6 minutes or until soft.
4. In a small bowl, whisk together milk and flour until smooth; pour into saucepan. Add in salt, pepper, paprika, and parsley; stir well and heat through.
5. Reduce heat to medium-low and stir in shredded cheese. Stir often until cheese is melted. 6. Pour sauce mixture over chicken/ham mixture and toss to coat. Pour into preparedcasserole dish; press down so all meat is covered with sauce. Sprinkle breadcrumbs over top.
7. Bake, uncovered at 350 for 30-35 minutes or until bubbly and just beginning to brown.
8. Serve over hot cooked noodles or rice, if desired.