Country Sampler Special Edition

One-Pot Chicken Cordon Bleu Hotdish

Serves 8


Have you ever heard of hotdish? It’s a Midwestern casserole that usually contains a starch, a meat and a canned or frozen vegetable mixed with canned soup. This updated version from Paige Rhodes of My Modern Cookery is a weeknight win!

INGREDIENT­S 3 tablespoon­s butter 1 onion, chopped 3 cloves garlic, minced 4 ounces diced ham ¼ cup flour 1¼ cups milk 6 ounces shredded Swiss cheese

3 cups shredded chicken 1 cup frozen peas Salt and pepper to taste 1 bag frozen Tater Tots (You won’t use them all.) 4 slices thick-cut bacon, cooked and crumbled Chopped parsley for garnish


1. Preheat oven to 350°F.

2. Melt butter over medium-high heat in a 10" cast-iron skillet. Add the onion, garlic and ham to the butter and sauté until the onions are soft. Sprinkle flour over the mixture and stir to coat. When you can’t see any more dry flour, add the milk slowly, stirring after each addition, until smooth. Add the shredded Swiss cheese and stir until melted.

3. Stir in the shredded chicken and frozen peas. Taste and season with salt and pepper, as needed.

4. Top with a full single layer of Tater Tots.

5. Bake for 20 to 30 minutes. Let stand for a few minutes before serving. Top with crumbled bacon and chopped parsley.


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