Combining all of the tradition flavors of Chicken Cordon Bleu, this is the perfect casserole for a cold day. Enjoy with a glass of Liberty Vineyards Riesling or Dry Riesling wine.

Ingredients

  • Casserole - 6 cups shredded cooked chicken
  • Casserole - 6 ounces sliced deli ham, in bite sized pieces (take stack of deli ham, cube and separate slices)
  • Casserole - 4 ounces butter, melted
  • Casserole - 6 ounces cream cheese, softened
  • Casserole - 1 tablespoon dijon mustard
  • Casserole - 2 tablespoons Liberty Vineyards Dry Riesling or Riesling wine
  • Casserole - juice of one lemon
  • Casserole - 1/4 teaspoon salt
  • Casserole - 7 ounces gruyere cheese
  • Casserole - 3 ounces Yancey’s Fancy Chastinet cheese
  • Breadcrumbs - 1 slice of bread
  • Breadcrumbs - 1 1/2 tablespoons butter

Steps

  • 1
    Preheat oven to 350 degrees F. Put shredded chicken in bottom of 9x13 baking dish. Layer pieces of ham on top.
  • 2
    In a blender, combine melted butter, softened cream cheese, wine, mustard, lemon juice and salt. Blend until a very thick sauce forms. Spread sauce over the chicken and ham in the baking dish.
  • 3
    Top the sauce with grated gruyere and Chastinet cheeses. Bake for approximately 25 minutes
  • 4
    While casserole is baking, make buttered breadcrumbs:
  • 5
    Tear 1 slice of bread into pieces and place in food processor. Pulse into fine crumbs.
  • 6
    In a small skillet, melt 1½ tablespoons butter over medium heat.
  • 7
    Toss breadcrumbs into melted butter and continue to cook over medium heat, stirring occasionally. Cook for 1-2 minutes until golden brown.
  • 8
    Remove breadcrumbs from heat and cool
  • 9
    Top casserole with buttered breadcrumbs and bake for an additional 15 minutes, or until hot and bubbly.

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