1st place – Karlene Grund Chicken Cordon Bleu                                                                                                                                                2nd place – Angie Skarpool Casserole                                                                                                                                                                3rd place – Pam Gruchalla Chicken Potato                                                                                                                                                   Honorable Mention – Caitlin & Sage Johnson- Ojibwe-Style Wild Rice

From the kitchens of Amy & JJ

Shout out to the Veterans Honor Flight of ND/ MN for allowing us to judge their hotdish competition last weekend at the Moorhead American Legion! Lucky for you, the winner shared her recipe!

Chicken Cordon Bleu Hotdish

1 lb. shredded chicken
1/2 lb. deli style ham
1/2 lb. swiss chse

Sauce
4 Tbsp. butter
2 garlic cloves, minced
1/4 cup flour
3 cups milk
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 1/2 tsp. salt
1/2 tsp. smoked paprika
1/2 tsp. pepper

Topping
4 Tbsp. melted butter
1 1/4 cups seasoned bread crumbs
1/4 cup parmesan cheese

9×13 pan
– Layer chicken, ham & swiss
– Melt myths abutter, add garlic and seasonings, mustard, lemon juice
– Add 1/4 c. flour, cook for 1 minute then slowly add milk. Whisk until it thickens.
– Pour over and add bread crumb topping.
– Bake at 375 degrees for 35 minutes