Chicken Cordon Bleu Casserole

This casserole version of the real thing is so nice because it's so much less work than making the tradition chicken cordon bleu and yet, all the original components are present. I love the added dimension provided by the addition of the mustard.

Ingredients:
*3 medium potatoes, sliced
*1 tsp. salt
*1 tsp. thyme
*3 cloves garlic, minced
*1/2 tsp. salt
*6 Tbsp. flour
*2 cups chicken broth (or 2 cups water and 2tsp. chicken bouillon)
*3/4 cup milk
*Swiss cheese, about 1/2 cup or 2-3 slices or as desired
*2 Tbsp. mustard
*3 dashes cayenne pepper
*2 large chicken brests, cubed and lightly seasoned
*3 slices deli smoked turkey (or use ham), diced
*parsley

Directions:
1. Boil potatoes and 1 tsp. salt for 2 minutes. Drain. Set aside.

2. In sauce pan, combine broth, 1/2 tsp. salt, thyme and garlic. Bring to boil.

3. Stir in flour. Whisk until lumps are gone.

4. Add milk.

5. Remove from heat. Stir in cheese, mustard and cayenne pepper.

6. In greased casserole dish, pour small amount of sauce. Then layer potatoes, chicken, turkey, potatoes.

7. Cover with sauce. Sprinkle with parsley.

8. Bake at 400-degrees for 35 minutes or until chicken is done.

Recipe Source: Adapted from Mel's Kitchen Cafe (www.melskitchencafe.com)