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 13