Chicken Cordon Bleu Casserole

From: Melissa Miller

Topping: 4 slices of bread, torn

        2 T butter, melted

Filling: 3 lbs Russet potatoes (4-5 medium), peeled and sliced

        1 tsp salt

        4 T butter

        1 medium onion, chopped

        1 tsp dried thyme

        3 garlic cloves, minced

        6 T flour

        2 cups chicken broth

        3/4 cup cream or milk

        6 oz Swiss cheese, shredded

        2 T Dijon mustard

        1/4 tsp. cayenne pepper

        2 lbs chicken breasts, boneless and skinless, sliced thin

        9 oz deli ham, chopped

        2 T minced fresh parsley

  1. Topping: Toss bread pieces with butter until well coated; set aside.
  2. Preheat oven to 400 degrees. Cook potatoes with salt in water until partially cooked. Drain.
  3. Melt butter in saucepan. Add onion, thyme, and 1/2 tsp salt. When onion is soft, add garlic. Stir for 1 min, until garlic is fragrant. Add flour and stir until golden. Slowly whisk in chicken broth and cream. Simmer; whisk often until mixture is thickened.
  4. Off the heat, whisk in cheese, Dijon mustard, and cayenne pepper until smooth. Season with salt and pepper if desired.
  5. Toss the potatoes with half the sauce and put in a greased 9X13 pan. Place chicken in a single layer on top of potatoes. Put ham on top of chicken. Pour the remaining sauce on top. Sprinkle on bread topping.
  6. Bake 30-35 min, uncovered, until chicken is done and sauce is bubbling.

(I baked it for 45 minutes to make sure the chicken was done. The bread topping did not get overdone)