Cordon Bleu Casserole

casserole.cooktopcove.com

Jeanne in Ohio

1 ½ pound of cooked chicken meat, shredded (you can use leftovers or use rotisserie chicken, discard the bones)

1 package of lean ham, sliced

Swiss cheese slices (enough to cover the casserole)

1 lemon

2 teaspoons garlic powder

subheading: For the sauce:

1 can of evaporated milk (12 ounces)

butter or oil (to taste)

1 chicken bouillon cube*

2 tablespoons of Dijon Mustard

1 teaspoon of ground nutmeg

Salt and pepper to taste

subheading: For the topping:

2 cups of Panko breadcrumbs

1 ounce of butter (30 gr)

1 teaspoon of onion powder

1 teaspoon of garlic powder

2 teaspoons of dried basil

1 teaspoon of white grounded pepper

note: Swap the chicken bouillon cube for ½ cup (120 Ml) of chicken broth if you want the sauce to be juicier.

Directions at casserole.cooktopcove.com

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