Here is another winner we've made, frozen and loved!
Chicken Cordon Bleu
http://tastykitchen.com/blog/2012/07/chicken-cordon-bleu-casserole/
After reading the recipe comments, I did choose to make the following adjustments and the dish was a total success!
- Omitted lemon juice to avoid breaking the sauce (could replace with small amount of lemon zest if desired, but I just skipped it)
- Made sauce in traditional ratios - 2T butter and 2T flour for every cup of milk
- Warmed milk before adding to roux
- Made 1.5 times the sauce
- Was out of Dijon, used regular yellow mustard and it worked great
- Freeze without Panko topping; Although I split the one recipe between two 8x8 pans, I still used full breading amounts on each casserole the day of baking and it was great!
Chicken Cordon Bleu
http://tastykitchen.com/blog/2012/07/chicken-cordon-bleu-casserole/
After reading the recipe comments, I did choose to make the following adjustments and the dish was a total success!
- Omitted lemon juice to avoid breaking the sauce (could replace with small amount of lemon zest if desired, but I just skipped it)
- Made sauce in traditional ratios - 2T butter and 2T flour for every cup of milk
- Warmed milk before adding to roux
- Made 1.5 times the sauce
- Was out of Dijon, used regular yellow mustard and it worked great
- Freeze without Panko topping; Although I split the one recipe between two 8x8 pans, I still used full breading amounts on each casserole the day of baking and it was great!