Chicken Cordon Bleu Casserole with Canadian Bacon
Ingredients
Cauliflower Cheese Sauce |
|
| 4 cups | Cauliflower |
| 1/2 cup | Unsweetened plain almond milk |
| 1 cup | Swiss cheese, shredded |
| 1/4 cup | Parmesan cheese, grated |
| 1 tablespoon | Butter |
| 1 tablespoon | Lemon juice |
| 1/2 teaspoon | Garlic powder |
| 1/4 teaspoon | Salt |
Chicken Cordon Bleu Casserole |
|
| 1/2 cup | Brown rice cracker crumbs |
| 2 pounds | Cooked chicken, shredded |
| 6 ounces | Jones Dairy Farm Canadian Bacon Slices, cut into quarters |
| 1/2 cup | Swiss cheese, shredded |
| 1/4 cup | Parmesan cheese, grated |
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Directions
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Cauliflower Cheese Sauce
Add cauliflower to a steamer, and steam with a lid for 15 minutes, until the cauliflower is very soft. Drain well
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Blend steamed cauliflower with remaining sauce ingredients. Process until a very smooth and thick cheese sauce is formed. Set aside
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Chicken Cordon Bleu Casserole
Heat oven to 350º F.
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Layer half the chicken in a 9×9 casserole pan. Top with half of the sauce, followed by half the Canadian Bacon. Repeat layers. Top with Swiss cheese, parmesan cheese, and brown rice cracker crumbs.
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Cover with foil; bake for 20 minutes covered. Remove foil; bake an additional 15 minutes or until golden and bubbly.
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Serve immediately, or store in an air tight container refrigerated for up to 3 days.
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