January 9, 2015

Recipe of the Month: Cordon Bleu Stack

Happy 2015! I turned 45 years old a few days after Christmas, so I am looking at the future with raised, plucked brows and one hand on the Oil of Olay.  Around here, we've gone from temperate to downright freezing in Georgia, and although that shouts "soup time" to me, I've found another great recipe my whole family loves. I just had to share it now. No, it couldn't wait.

We're not big on casseroles, so if you're not either, don't let this one scare you off. It's layers of yummy protein and cheese and goes well with a winter spinach salad. The recipe is from Pinterest with my own personal tweaks, but I credited the original link find below. If you love ham and Swiss, or are a sucker for a fancy Chicken Cordon Bleu, you'll want to try this one out right away. Pinky promise. With breadcrumbs on top (unless you're gluten free).

Once again, don't mind my sad camera phone pictures. This is a life blog not a food blog. I'm lucky to be able to text and check my emails with today's new technology. Now, on to the food:

Cordon Bleu Stack

1 deli cooked rotisserie chicken
1 9-ounce package of baked ham lunchmeat (Do not use smoked)
1 package of Swiss cheese
4 tablespoons of butter
1/4 cup of cornstarch
3 cups of milk
2 tablespoons of apple juice
1 tablespoon of Dijon mustard
1/2 teaspoon of Paprika
Dash of salt and pepper
1 bag of potato chips

Preheat an oven to 350 degrees. Hand shred the cooked chicken and layer in the bottom of a 9X13 pan. Roughly chop the ham and layer it over the chicken. Layer slices of Swiss cheese over the ham. (You will have extra leftover.) In a frying pan, melt the butter and stir in the cornstarch with a whisk until it is a paste. Whisk in milk and heat over medium low heat until thick. Add the next four ingredients and whisk until smooth. Pour over the meat and cheese layers. Sprinkle crushed chips (or Ritz crackers) over the top and bake for 30 minutes until hot and bubbly.

For a breadcrumb topping and to see the recipe posted on Pinterest, click here.

With credit and thanks, the original recipe of this variation was posted by Full Fork Ahead.

Stay balanced,
~Danielle Thorne


No comments: