Kentucky Hot Brown Casserole {Recipe}

There are certain things about Kentucky that I just absolutely love. (Half of my list is food for a reason. If you haven’t noticed, I enjoy food a lot. Really, most of these deserve their own post.)

But one of my very favorite things in all of Kentucky is a good ol’ Hot Brown. Traditionally made with turkey, cheese, tomato, bacon, and sometimes even mushrooms, I tweaked the recipe to better suit my tastes and to save some time.

Kentucky Hot Brown Casserole
adapted from a Food Network recipe to suit my tastes

1 stick butter
6 T. flour
3¼ C. milk
1 egg, beaten
6 T. Parmesan cheese
Rotisserie Chicken, shredded
6 slices toast
6 slices turkey bacon, fried
Shredded cheddar cheese

Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all the butter). Add milk and parmesan cheese. Add egg to thicken sauce, but don’t boil. Remove from heat.

In a well-greased 9×13” casserole dish, layer 6 slices toast, followed by a layer of shredded chicken. Cover in sauce and top with cheese. Broil for about 5 minutes or until bubbly. Top with bacon.

Serves 4-6.

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