Chicken Cordon Bleu Casserole

Ingredients

• 12 oz wide egg noodles
• 5 tbsp unsalted butter
• 1 small yellow onion, diced fine
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 1/2 cups shredded Swiss cheese
• 4 cups cooked chicken, cubed
• 12 oz thick-sliced deli ham, cubed
• 1 1/4 cups panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 1/4 cup grated Parmesan cheese

Before you cook

• Cube the cooked chicken and the ham into 1/2-inch pieces.
• Dice the onion fine.
• Shred the Swiss cheese.
• Butter a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Bring a large pot of salted water to a boil and cook the egg noodles 2 minutes short of the package time.
3. Drain the noodles and set them aside.
4. Melt the 5 tablespoons of butter in a large saucepan over medium heat.
5. Add the onion and cook for 5 minutes, until translucent.
6. Whisk in the flour and cook for 90 seconds.
7. Pour in the chicken broth, milk, and cream while whisking hard.
8. Simmer the sauce for 5 minutes, until it thickens.
9. Take the pan off the heat and stir in 2 cups of the Swiss cheese until melted.
10. Stir in the Dijon, lemon juice, salt, pepper, and nutmeg.
11. Combine the drained noodles, the cubed chicken, and the cubed ham in a large bowl.
12. Pour the sauce over the bowl and fold until everything is coated.
13. Spread the mixture in the buttered dish.
14. Scatter the remaining 1/2 cup Swiss over the top.
15. Toss the panko with the melted butter and the Parmesan.
16. Cover the surface with the buttered panko.
17. Bake uncovered for 30 minutes, until the crust is deep golden and the sauce bubbles at the corners.
18. Rest the casserole for 5 minutes before serving.