Thursday, August 21, 2014

Chicken Cordon Bleu Casserole #glutenfree


This is a dish that my kids request I make on multiple occasions.  I don't cook casseroles very often anymore because of the requirement of dairy and cheese.  BUT--my kids don't have any diet restrictions and so I don't mind making this once in a blue moon; or as they say in this day and age, a Super Moon.  

I make this gluten free with several changes to the original recipe.  I don't buy any canned cream soups. I make the "cream soup" as I go in the recipe.  It takes but a few minutes to whip it together and you have a "made from scratch" version without all of the extra preservatives.  This is one way that I can make our casseroles gluten free.  Some people are surprised that these soups have wheat listed as an ingredient.  This is why I suggest, if you are new to the gluten free style of eating, to read ALL labels. 

The cracker crumbs on top are our favorite garlic and onion gluten free crackers whizzed in the Vitamix two or three times. I also buy my sliced ham from a reliable vender that sells a gluten free product.  I buy our ham from a local farmer or Whole Foods.

I have not attempted to make this paleo for my family.  The cream soup is easy because you can use a nut milk and arrowroot.   The cheese is my kids favorite part.  If you're Lacto-Paleo or an 80/20 Paleo family then use the cheese that works best for your family.

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.

Enjoy!

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
Topping
6 Tablespoons Butter
2 cups of your favorite gluten free cracker, coarsely smashed (see picture)

1.  Preheat oven to 350 degrees.  Butter a 9 x13 inch baking dish. Set aside.

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.

6.  Serve with rice, noodles or by itself.  This makes great leftovers and can be reheated in the microwave for school or work.

Written by Sherron Watson

1 comment:

  1. This Chicken Cordon Bleu Casserole looks so great for the weekend!

    ReplyDelete

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