Monday, April 9, 2012

Chicken Cordon Bleu Bake


I came up with this recipe after having quite a bit of ham left over from Easter dinner. I wanted to use it up in a different way but also quickly because of it being a Monday after work. My family was pleasantly surprised at how tastey it really was and how quickly it came together.

3 Tbs. butter
1/2 cup onion, chopped
2 Tbs. flour
1 1/2 cups milk
Salt & Pepper to taste
3 cups cubed, cooked chicken
3 cups cubed, cooked ham
1 cup Shredded Monterey Jack Cheese, divided
1 cup Shredded Mozarella Cheese, divided
1 box Stove Top Stuffing, prepared

Preheat oven to 350 degrees Fahrenheit.
In a skillet, add the butter and melt. Add the onion and saute for 5 minutes. Add the flour and stir. Cook for about 2 minutes, just to cook out the raw flour flavor. Add the milk, slowly stirring while adding the milk. Add salt and pepper to taste. Bring to a boil and the sauce is thickened. Add the ham and chicken and toss all together until combined. Pour into the bottom of a greased 13x9 inch baking pan. Add 1/2 cup of Monterey Jack cheese and 1/2 cup of Mozarella cheese on top of the chicken and ham. Add the stuffing on top of the chees. Sprinkle with the remainig cheeses.

 Cover and bake for 30 minutes. Uncover and bake an addtional 10 minutes or until the cheese is completely melted. Enjoy!