Chicken Cordon Bleu Casserole

Yum- I loved this recipe.  It was by far the easiest Chicken Cordon Bleu shortcut recipe I've tried, and the tastiest.  I've never made *actual* chicken cordon bleu- lol!!  I don't want to or need to after this.  (Check out the other recipes I've tried in the link above.)  I increased the sauce on this by 50%, and it was probably too much, but I loooove sauce.  Lol!  It's probably not necessary for normal, non-loving sauce people to increase the sauce.  You decide!  Recipe below is original way with no increases. I served this with rice so I could pour that sauce on.  You know it.

Chicken Cordon Bleu Casserole
adapted from Closet Cooking
(can increase the sauce by 50% if you're feeling extra saucy)

3 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
1 tablespoon lemon juice
1 tablespoon dijon mustard
1 tablespoon grainy mustard
1/2 teaspoon smoked paprika
salt and pepper taste
4-6 boneless, skinless chicken breasts
1/4 pound deli sliced ham (2 slices per breast)
1/4 pound deli sliced swiss cheese (2 slices per breast)
2 tablespoons butter
1 cup panko breadcrumbs
1/4 cup parmigiano reggiano (parmesan), grated

1.  Preheat the oven to 350 F and grease a 9x13 or similar sized baking dish.  Melt the butter in a saucepan over medium heat and cook until it just starts to brown, before sprinkling in the flour, mixing and cooking until it just starts to brown, about 2-3 minutes.

2.  Add the chicken broth and milk, bring to a boil, reduce the heat and simmer until the sauce thickens, about 2-3 minutes, before mixing in the lemon juice, mustards, paprika, salt and pepper and removing from the heat.

3.  Place the chicken breasts in a single layer in a baking pan, top with the ham (2 slices) followed by the cheese (2 slices), and the sauce.

4.  Melt the butter, mix in the breadcrumbs followed by the parmesan and sprinkle it over the chicken in the pan. Bake in a preheated 350F/180C oven until the chicken is cooked through, the breadcrumbs are golden, and the sides are bubbling, about 30-40 minutes.

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