I find a casserole version of this dish easier than the fancier breast rolled with a cheese and ham center. When I find that much time to make them again, I will, but for now I think this casserole will work, especially on busy activity nights. In fact this could easily be made with your kids help.
Chicken Cordon Bleu Casserole
5 cups of precooked chicken, cubed (use breast, left over rotisserie or thighs)
1/2 pound of deli style ham
1/4 pound cheese: provolone or swiss
4 tablespoons grass fed butter or ghee
4 tablespoons rice flour, tapioca starch or arrowroot starch
3-¼ cups whole milk (I have not made this using nut milk or coconut milk before)
2 tablespoons fresh squeezed lemon juice
1 tablespoon Dijon mustard
1-½ teaspoon salt
¼ teaspoons white pepper
2. This dish is layered in this order starting with the chicken, then the ham, then the cheese, the sauce goes on top and finally sprinkle with the cracker and butter crumbs.
3. In a medium sauce pan melt butter. Stir in flour or starch and stir. Add milk. Sauce should begin to thicken. When thick remove from heat and stir in the lemon juice, Dijon mustard, salt and white pepper. Return to heat and continue cooking at medium heat until the cream sauce is thick.
4. Pour cream sauce over the top of the chicken, ham and cheese. Prepare the topping by melting the butter and adding the cracker crumbs. Sprinkle topping over the cream sauce.
5. Bake casserole for 40-45 minutes. The top should be bubbly and start to brown. Remove from oven and let cool for 10 minutes. As the sauce cools the casserole will thicken too.