The classic flavors of chicken cordon bleu come together in this casserole of the same name.
Since this recipe has appeared on the Tasty Kitchen Blog, there have been questions about the lemon juice causing the sauce to break. I have not encountered this problem. If you have any concerns about this happening with the sauce, I would suggest that you use lemon zest from one lemon in place of the lemon juice. Stir the zest into the sauce along with the mustard, salt, paprika, and white pepper.
This is an original recipe by Terri @ that’s some good cookin’