Ingredients
For the Casserole
5-6 cups cooked, shredded chicken
1/2 lb. thinly sliced deli beef, any variety
1/4 lb. thinly sliced Sargento Swiss Cheese, or 2 cups shredded mozzarella or provolone cheese
For the White Sauce
4 Tbsp. Land O’ Lakes butter
4 Tbsp. Gold Medal flour
3 cups whole milk
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1/2 tsp. salt
Coupons
1/2 tsp. smoked paprika
1/4 tsp. pepper
For the Topping
2 cups Panko breadcrumbs
5 Tbsp. butter, melted
1/2 tsp. seasoning salt
1/2 tsp. poultry seasoning
1/2 tsp. lemon pepper
Instructions
For the Casserole
Preheat oven to 350 degrees.
Butter or lightly spray a 9×13 baking dish.
Put shredded chicken evenly in the bottom of the baking dish.
Sprinkle the beef over the top of the chicken.
Lay the slices of cheese over the beef, or sprinkle the shredded cheese over the beef.
For the White Sauce
Melt the butter in a medium-sized saucepan over medium heat.
Once the butter is melted, add the flour all at once and stir to make a roux. (It will look like thick paste).
Once it is smooth and bubbly, slowly pour in the milk while stirring quickly or using a whisk to make a smooth sauce.
Continue to cook over medium heat, stirring constantly, until the sauce thickens.
Add the lemon juice, mustard, salt, paprika, and pepper.
Bring the sauce barely to a boil and then remove from the heat.
Pour over the chicken, beef, and cheese.
For the Topping
Melt the butter in the microwave in a medium-sized bowl. Be sure to loosely cover the bowl to keep the butter from spattering.
Remove the bowl from the microwave and mix in the Panko, seasoning salt, poultry seasoning, and lemon pepper.
Sprinkle over the top of the casserole.
Bake uncovered for 45 minutes. Let cool for 10-15 minutes before serving.
From: http://reciperoost.com/2017/05/02/chicken-cordon-bleu-casserole-fully-loaded-flavor/
