I don't think that casseroles are politically correct. Because a casserole implies something cheesy and saucy.
Which is why I love them!
So we really love my mama's chicken cordon bleu.
This is the same idea as the rolled version...just layered in a casserole dish.
Lay some cooked chicken in your dish. I cooked a chicken in the crock pot, because I'm now obsessed with cooking chicken in the crock pot. It's so tender, y'all.
Lay some dried beef slices on top.
And then lay on the Swiss cheese. I simply adore Swiss cheese.
I learned to love Swiss cheese from my dad. I just needed to tell you that.
So now we should definitely make a white sauce to go on top, don't ya think?
Butter and flour. Makes a roux.
Stir in the milk. Stir while it thickens, but don't really boil it. Remove it from the heat and add the mustard, honey, salt and pepper. Now stir in the sour cream.
Now pour it over the casserole.
And crush up some Ritz crackers and put them on top, and pour the melted butter on top.
Bake it and serve it with rice.
And maybe something green.
Chicken Cordon Bleu Casserole
1 chicken, cooked and picked free of skin and bones and shredded (about 4 cups of shredded chicken)
8-10 slices dried beef
1/2 lb sliced Swiss cheese
3 T butter
3 T flour
2 3/4 cup milk
2 T Dijon mustard
2 T honey
1 1/2 tsp salt
3/4 tsp pepper
1 cup sour cream
1 sleeve Ritz crackers, crushed
3 T butter, melted
Cover the bottom of a 4 qt. casserole dish with the shredded chicken. Lay the dried beef evenly on top. Top with the Swiss cheese slices.
In a medium saucepan, melt the butter and whisk in the flour. Pour in the milk and whisk while the sauce thickens. Bring the mixture nearly to a boil and remove from the heat. Add the mustard, honey, salt, pepper and sour cream. Pour the sauce over the casserole.
Sprinkle the Ritz crumbs over the top and drizzle the melted butter on top. Bake in a 350 degree oven for about 30-40 minutes until hot and bubbly. Serve with wild rice.