6 cups shredded cooked chicken (from about 2 lb chicken)
6 oz ham, cut into bite size pieces
4 oz butter, melted
6 oz cream cheese, softened
1 tbsp dijon mustard
1 tbsp white wine, optional
2 oz lemon juice
1/2 tsp salt
5 oz swiss cheese
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1. Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
2. In a blender combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
3. Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
4. I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It’s very easy to burn the cheese topping.
If you have a bottle of dry white wine open it adds a nice flavor. But I wouldn’t open a new bottle just for this recipe. Unless you are planning on drinking while you cook….this is what I usually do ;p
FUN FACT – HISTORY OF CORDON BLEU
The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook’s apron.”