Lazy Sundays are the best day to try a new recipe and yesterday was no different. I wanted something different and I got it in this recipe for Low Carb Chicken Cordon Bleu Casserole. The idea behind this casserole was pretty simple, but it was a little time consuming. After preheating the oven and buttering a casserole dish, I removed the meat from a rotisserie chicken and placed it in the dish. Next, I had my sous chef chop some ham and placed that on top of the chicken. The next layer was swiss cheese. The sauce step was the most time consuming step and was probably the most difficult. I made a roux with butter and flour. Then, I added in milk and stirred over heat until it thickened up. Next, I added in lemon juice, dijon mustard, salt, white pepper, and paprika. I kept stirring until it boiled. I, carefully, poured the sauce into the casserole dish. Next, I melted some butter and mixed it with panko crumbs, dried parsley and seasoned salt. I sprinkled that on top and placed it in the oven to cook for 45 minutes.

Fast forward 45 minutes and we have a fragrant casserole that is golden brown ready to eat. We let it sit about 5 minutes to cool and then dug in. It was oohy gooey delicious! The melted goodness of chicken, ham, and cheese with the crunchy crumb topping was amazing. We each went back for seconds and Mike went back for a few more bites! Other than the butter, this was overall not too unhealthy of a dish. After last night's popularity, this is a dish we will be making again in the future.

The New Austonian