chicked cordon bleu casserole
serves four
ingredients:
- 12 oz (weight when raw) boneless skinless chicken breasts
- 4 oz diced ham
- 1 medium yellow onion, diced
- 3-4 cloves garlic, grated
- 3 TB fresh thyme Optional
- 1 cup low sodium free chicken broth (Swansons)
- 5 wedges laughing cow light swiss cheese
- 2-3 TB dijon mustard Optional
- shredded cheese of your choice
- 1/2 cup Gluten free bread crumbs (I found some at Harmons in their G.F. isle.)
- salt & pepper to taste
directions:
*spray a medium skillet with a generous amount of olive oil cooking spray and heat over medium-high heat.
chop your onion and thyme and grate your garlic.
*add onion, garlic and thyme to the skillet.
*stir often and let the onions begin to caramelize.
*meanwhile, dice your ham into small bits and the chicken.
*season your chicken with salt & pepper and cook in a separate pan.
*when the chicken is cooked through, remove it from the stove and dice it into pieces that are a bit bigger than the ham pieces.
*once your onions are caramelized, add your broth, laughing cow and dijon mustard. turn heat to low.
*stir often and let the cheese melt and the ingredients meld together. add salt and pepper to taste. you want to let this mixture cook for quite some time so it reduces by about half.
*once it is reduced, add the chicken and ham to the sauce.
*Mix well
*pour mixture into an 8×8 baking dish.
*sprinkle 1/4 cup of the bread crumbs on top of the casserole.
*place shredded cheese on top of the first layer of crumbs.
*sprinkle the remaining bread crumbs over the cheese.
*at this point, you can refrigerate the casserole overnight or all day or whatever.. that’s what i did. i made it sunday night and we baked and ate in monday night. obviously, you could also just bake it right away!
*bake (covered with foil) at 350 degrees for 25-30 minutes. take the foil off for the last 5 minutes. everything should be hot and bubbly.
serve with some steamed veggies and enjoy!
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