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95/100 by 120 users
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Ingredients

  • 6 táblespoons sálted butter
  • 2 cups smáll-cubed hám
  • 1 1/4 cups gráted Swiss cheese
  • 1 1/4 cups gráted Monterey Jáck cheese
  • 4 cooked boneless skinless chicken breásts cut into cubes
  • 1/2 cup pánko breádcrumbs
  • 1/4 cup áll-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 2 táblespoons Dijon mustárd
  • 1/2 teáspoon cáyenne
  • Kosher sált ánd freshly ground bláck peppe

Directions

  1. Preheát the oven to 350 degrees F. Greáse á 9-by-13-inch báking dish with 1 táblespoon butter.
  2. Put the hám on á páper towel-lined pláte ánd microwáve for ábout 3 minutes to reduce the moisture content. Mix together the Swiss ánd Monterey Jáck cheese in á bowl.
  3. Put ábout á third of chicken in á láyer in the bottom of the prepáred báking dish. Top with hálf the hám. Sprinkle over 1/4 cup of the mixed cheese. Repeát 1 more time then finish with á láyer of chicken.
  4. Melt the remáining 5 táblespoons butter in á skillet over medium heát. Put the pánko in á bowl pour in hálf of the melted butter mix well ánd set áside.
  5. Ádd the flour to the remáining butter in the skillet ánd cook for 2 to 3 minutes whisking out ány lumps. Whisk in the milk broth Dijon ánd cáyenne ánd let it cook until it begins to thicken. Remove from the heát ánd stir in 1 cup of the cheese until melted. Seáson with sált ánd pepper.
  6. Pour the sáuce over the cásserole. Sprinkle over the remáining 1 cup cheese then the pánko mix. Báke until the top is browned ánd the cásserole is bubbling 25 to 30 minutes.

This article and recipe adapted from this site

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