A delightful twist on the classic Chicken Cordon Bleu, this casserole is creamy, cheesy, and perfect for family dinners.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the casserole.
Lightly grease a 9x13 baking dish with cooking spray.
Using non-stick spray prevents sticking and makes cleanup easier.
In a large bowl, combine the cooked chicken, diced ham, and shredded mozzarella cheese. Set aside.
Mixing these ingredients ensures even distribution of flavors.
In a saucepan, melt the butter over medium heat. Add the flour and whisk to form a smooth paste. Cook for 2 minutes.
Cooking the roux removes the raw flour taste and thickens the sauce.
Gradually add the milk to the roux, whisking constantly. Bring to a boil and cook until thickened.
Adding the milk slowly prevents lumps in the sauce.
Remove the sauce from heat and stir in the ground mustard and nutmeg.
Adding spices off the heat preserves their flavor.
Pour the sauce over the chicken mixture and stir to coat evenly.
Ensure all ingredients are well coated for a creamy texture.
Transfer the mixture to the prepared baking dish and spread evenly.
Spreading the mixture evenly ensures consistent baking.
Bake uncovered for 45 minutes, or until the top is bubbly and golden brown.
Baking uncovered allows the top to brown and develop a delicious crust.
Let the casserole cool slightly before serving. Enjoy!
Letting it rest makes it easier to serve and enhances the flavors.
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