This casserole sounds fancy but it is really just chicken, ham(I used turkey), swiss & parmesan cheese in a white sauce. I thought it was good. I liked the way the flavors blended together. This is not a quick casserole to make. It is worth the time it takes to make it though.
1 3/4 lb boneless, skinless chicken breast halves, cooked and diced
8 oz ham, finely chopped*
3 oz freshly, finely grated Swiss cheese (3/4 cup)
1 oz freshly, finely grated Parmesan cheese (1/4 cup)
3/4 cup Panko bread crumbs
1/2 tsp dried parsley
1/8 tsp freshly ground black pepper
2 Tbsp Extra Virgin Olive Oil
1 3/4 cup milk
1 1/2 Tbsp lemon juice, preferably freshly squeezed
1 tsp prepared yellow mustard (if you like Dijon mustard you can use that instead)
3/4 tsp onion powder
1/2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp salt, and then to taste
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 cup sour cream
Preheat oven to 375 degrees. Place diced chicken in an even layer in a buttered 11×7 baking dish, set aside. To prepare sauce: in a mixing bowl (I just mixed it all in the liquid measuring cup after measuring the milk out), whisk together milk, lemon juice, prepared yellow mustard, onion powder, 1/2 tsp dried parsley, dried thyme, salt, 1/4 tsp pepper and garlic powder. Melt butter in a saucepan over medium heat, once melted whisk in flour and cook stirring constantly for 1 minute. While whisking, pour in milk mixture, then cook stirring constantly until mixture just begins to gently boil and has thickened. Remove from heat, stir in sour cream. Pour mixture evenly over chicken and use a spatula to spread into an even layer. Sprinkle ham over sauce then sprinkle grated Swiss and Parmesan cheese evenly over ham layer. In a small mixing bowl, whisk together Panko bread crumbs, 1/2 tsp dried parsley, 1/8 tsp pepper then pour in Extra Virgin Olive Oil and toss bread crumb mixture to evenly coat. Sprinkle bread crumb mixture evenly over cheese layer. Bake casserole in preheated oven for 30 minutes until golden brown on top. Serve warm.
*I used left over spiral sliced ham and I diced it into chunks then tossed them in the food processor and chopped them for about 10 seconds to get really small pieces. Basically any good quality ham would work as long as it’s honey or smoked ham.
The first thing you need to do is cook your chicken. I actually marinated my chicken breast for several hours in a marinade I put together. The recipe does not call for the chicken to be marinated.
Here are most of the ingredients you will need to make the sauce. I did not have thyme so I left it out.
Whisk the dry and wet ingredients together till well combined.
Next, I finely chopped the turkey(the recipe calls for ham but I only had turkey). I used my mini food processor.
Then I grated the swiss cheese and parmesan cheese.
After that I mixed the panko crumbs. parley, black pepper and olive oil together.
When the chicken has had a chance to cool I then diced it and put it in a buttered baking dish.
Now you are ready to finish making the sauce. Melt your butter over medium heat.
When the butter has melted add your flour and cook for 1 minute.
Pour the milk mixture into the roux. (The melted butter and flour) Stir until the mixture starts to thicken.
It is ready when it looks like this.
Take the sauce off the stove and stir in the sour cream.
It should look like this after you have mixed in the sour cream.
Pour the sauce evenly over the chicken in the baking dish.
Next sprinkle your ham(or turkey) over the sauce.
Then spread the swiss cheese and parmesan cheese over the ham.
The last thing you do before putting it in the oven is sprinkle the bread crumb mixture over the cheese layer.
Look how wonderful it looks when it comes out of the oven. Yum, Yum, Yum!!!!! Just remember, good things come to those who wait…… 🙂