Chicken Cordon Bleu Bake (Print Version)

# Ingredients:

→ Topping

01 - 1½ cups Panko breadcrumbs
02 - 4 tablespoons butter, softened at room temperature
03 - Optional: Some chopped parsley

→ Base Foundation

04 - 5 cups cooked chicken, pulled or shredded
05 - 9 ounces ham, black forest-style, sliced into thin pieces
06 - 8 ounces Swiss cheese, sliced

→ Creamy Sauce

07 - 1 tablespoon lemon juice if you like (freshly squeezed)
08 - 1 tablespoon Dijon mustard
09 - 6 tablespoons butter (unsalted)
10 - 6 tablespoons all-purpose flour
11 - 3 cups whole milk
12 - 1 teaspoon garlic powder
13 - ½ teaspoon of salt
14 - ¼ teaspoon optional nutmeg
15 - ¼ teaspoon optional cayenne pepper

# Instructions:

01 - Turn oven on to 350°F. Lightly coat a 9x13 casserole dish with nonstick spray
02 - In the dish, put chicken first, then the ham, and finally lay the cheese slices over everything
03 - Melt butter in a saucepan, toss in seasonings, then stir in flour. Slowly pour in milk, stirring until thickened—takes around 4 minutes
04 - Drizzle the sauce over the cheese. Combine Panko breadcrumbs with butter and sprinkle on top
05 - Pop it in the oven uncovered for 30-40 minutes. It's done when it's bubbly and the top looks golden. Wait 5 minutes before digging in

# Notes:

01 - Let it cool a few minutes so the sauce settles nicely. Make sure the breadcrumb topping turns golden for the best crunch

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