• Cooked Rotisserie Chicken • Black Forest Ham • Salted Butter • All-Purpose Flour • Kosher Salt • Garlic Powder • Smoked Paprika • Black Pepper • Milk • Chicken Broth • Dijon Mustard • Swiss Cheese • Sour Cream • Panko Breadcrumbs or Ritz Crackers • Powdered Parmesan Cheese • Shake'N'Bake Seasoning Mix
Melt butter in a large saucepan over medium-high heat, then sprinkle flour over the melted butter and whisk together. Cook for 1-2 minutes to make a roux and remove the raw flour taste until bubbly.
Whisk in salt, garlic powder, smoked paprika, and pepper.
Whisk in milk, broth, and dijon mustard. Continue to cook, whisking or stirring frequently, until thickened, about 3-5 minutes.
Whisk in the cheese, a handful at a time, until melted.
Remove from the heat and stir in sour cream.
Combine shredded chicken and ham in a large bowl.
Add the cooked sauce to the chicken and ham and toss to coat evenly. Transfer the mixture to the bottom of a baking dish.
In a separate bowl, combine Panko breadcrumbs, Shake'N'Bake seasoning packet, and Parmesan cheese.
Then drizzle the melted butter on top and toss to coat.
Sprinkle the seasoned breadcrumbs over the casserole dish.
Bake at 350 degrees F for 25-30 minutes in a preheated oven until bubbly and hot and the breadcrumb topping is golden brown. Serve with cooked pasta or rice with steamed broccoli or your favorite vegetable on the side.
It's a great leftovers recipe for using up Thanksgiving turkey, a rotisserie chicken, or any other cooked or shredded chicken that you want to repurpose into a new dish to keep things interesting!
While regular Chicken Cordon Bleu is made with chicken breast that is pounded flat and rolled into a roulade, we'll be using cooked shredded chicken in this version.
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