Holiday Leftover Hollandaise Casserole aka Chicken Ham Yumminess

Ready for some Hollandaise yumminess?  Try this recipe!

1 Tbsp olive oil

2 chicken breasts (or leftover turkey)

6 slices honey ham (or leftover ham)

3/4 cup shredded Colby Jack cheese

frozen hash browns (or shredded baked potatoes, or mashed potatoes)

Sauce:

1/4 cup butter (half cube)

1/4 cup quinoa flour

1 1/2 cup almond milk (or milk of choice)

1 Tbsp lemon juice

1 1/2 tsp dijon mustard

1/2 tsp salt (or to taste)

Preheat oven to 350.  Use olive oil to grease a baking dish (I used a 9" round).  Cut up chicken breasts into bite-sized pieces. Spread around baking dish in single layer.  Cut up ham into 1" squares and layer on top of the chicken. Layer the shredded cheese on top of the ham and put in the oven for 25-30 minutes.  While that is in the oven make the sauce. Melt the butter in a medium saucepan over medium heat. Add the quinoa flour to make a roux. I let mine cook for about 5 minutes stirring occasionally. Add the milk and stir until thickened. Once it has thickened add the lemon juice, dijon mustard and salt.  Let it cook stirring constantly for 1-2 minutes. Remove from heat. 

Take the chicken ham cheese out of the oven and pour the sauce over the top, spreading it around to the edges.  Add a layer of hash browns and return the baking dish to the oven for 20-30 minutes more.  I put mine on the top rack in hopes that the potatoes would brown a little.

Remove from oven and let cool for 10 minutes before serving.

I suspect this would work very well in the crockpot too by just layering chicken, ham, cheese, sauce, and potatoes and turning it on for 3 or 4 hours.