Cordon Bleu Chicken Casserole
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4 c. cubed cooked chicken
3 c. cubed fully cooked ham
1 c. (4 ounces) shredded cheddar cheese
1 c. finely chopped onion
6 tbs. butter
1/2 c. flour
1 c. light cream
2 c. skim milk
1-1/2 tsp. dill weed
1/4 tsp. dry mustard
1/4 tsp. ground nutmeg
1 c. dry bread crumbs
2 tbs. butter, melted
1/4 tsp. dill weed
1/4 c. shredded cheddar cheese
In a large bowl, combine chicken,
ham and cheese; set aside.
In a saucepan, saute onion in butter until tender.
Add flour; stir to form a paste.
Gradually add cream and milk, stirring constantly.
Bring to a boil; boil 1 minute or until thick.
Add dill, mustard and nutmeg; mix well.
Remove from heat and pour over chicken mixture.
Spoon into a greased 9x13" baking dish.
Toss bread crumbs, butter and dill;
stir in cheese.
Sprinkle over casserole.
Bake, uncovered, at 350F for 30 minutes,
or until heated through.
Serves 8 to 10.
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