Creamy Chicken Casserole - an easy casserole made with the flavors of the classic chicken cordon bleu without all the fuss of rolling chicken cutlets!
– 2 cups sushi rice cooked, i like to cook sushi rice in the instant pot 1 cup of rice with 1 cup of water for 10 minutes (quick relea– 2 cups ham cubed – 2 cups chicken breasts cut into small cubes (or use 4 cups of cooked chicken, cubed) – salt and pepper to taste – 1 large onion – 6 tablespoons butter cubed, 1 for sautéing + 5 for the sauce – 1/3 cup flour – 1/4 teaspoon ground mustard – 1/8 teaspoon nutmeg 100% optional – 1/8 teaspoon cayenne pepper or to taste – 2 cups milk whole milk – 1 cup Swiss cheese shredded – 1 tablespoon parsley finely chopped Topping – 1 1/2 cups bread crumbs – 1/2 cup Swiss cheese shredded – 1/4 cup butter meltedse the pressure) – 4 oz smoked salmon cut into bite size pieces – 1/4 cup english cucumber chopped – 1/4 cup avocado smashed – 1 tablespoon mayo – 1/2 teaspoon sriracha or more to taste – furikake seasoning
After, stir in 1/3 cup of flour, 1/8 teaspoon of ground mustard, 1/8 teaspoon cayenne pepper and 1/8 teaspoon of nutmeg (optional), mix until everything is combined. Slowly pour in 2 cups of milk, whisking continuously. Bring it to a gently boil, season with salt and pepper, to taste. Cook until sauce thickens, about 2 minutes, stirring few times.
Return ham and chicken back into the skillet with the sauce, add 1 cup of Swiss cheese and stir to combine. In a bowl combine all of the topping ingredients, then sprinkle over the top of the chicken. Bake uncovered for 25-30 minutes or until bubbly and golden color on top. Garnish with chopped parsley. Serve with pasta or salad. Enjoy!
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