Name: Chicken Cordon Bleu Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 5 cups shredded chicken: This can be pre-cooked chicken; 9 ounces sliced deli-style black forest ham; 8 ounces sliced Swiss cheese; 6 Tablespoons unsalted butter: The butter is used to create the base for the creamy mustard sauce and to toast the Panko breadcrumbs; 1 Tablespoon Dijon mustard: Dijon mustard adds a tangy; 1 Tablespoon freshly squeezed lemon juice (optional: A touch of lemon juice brightens the sauce and adds a subtle citrusy note.); 1 teaspoon garlic powder: Garlic powder adds a savory depth to the sauce.; ½ teaspoon salt: Salt enhances the flavors of all the ingredients.; ¼ teaspoon nutmeg (optional: A pinch of nutmeg adds a warm, subtle spice that complements the cheese and ham.); ¼ teaspoon cayenne pepper (optional: A pinch of cayenne pepper adds a hint of heat to the sauce.); 6 Tablespoons all-purpose flour: Flour is used as a thickening agent for the creamy mustard sauce.; 3 cups whole milk: Whole milk provides the richness and creaminess needed for the sauce. You can use 2% milk; 1 ½ cups Panko breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs. They provide a delightful crunch to the topping.; 4 Tablespoons unsalted butter; Chopped parsley (optional: Chopped parsley adds a fresh, vibrant garnish.)

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Description of this recipe: This Chicken Cordon Bleu Casserole transforms the classic, sometimes fussy, dish into an easy-to-assemble and family-friendly bake. It’s all the delicious flavors of chicken, ham, and Swiss cheese bathed in a creamy mustard sauce, topped with a golden, crunchy Panko crust. Perfect for a weeknight dinner or a potluck gathering, this casserole delivers comfort food at its finest with minimal effort.

Why you will love this recipe: What’s not to love? This casserole is the epitome of comfort food without requiring hours in the kitchen. It’s a guaranteed crowd-pleaser, as the combination of tender chicken, savory ham, melty Swiss cheese, and that irresistible creamy mustard sauce is simply divine. Plus, the crunchy Panko topping adds the perfect textural contrast. Leftovers (if there are any!) are just as delicious the next day. This recipe is incredibly versatile and easily adaptable to your taste preferences. It offers a fantastic way to use leftover cooked chicken, streamlining the cooking process even further. The ease of preparation combined with the incredible flavor makes this Chicken Cordon Bleu Casserole a definite winner.

Introduction

Chicken Cordon Bleu. The very name conjures images of classic French culinary skill. But what if you could achieve that same delightful flavor profile – the succulent chicken, the savory ham, the gooey Swiss, and the creamy sauce – without all the fuss? Enter the Chicken Cordon Bleu Casserole. This recipe takes the essence of the traditional dish and translates it into a comforting, easy-to-assemble casserole that’s perfect for busy weeknights or relaxed weekend dinners.

Forget about individually stuffing and breading chicken breasts. This casserole layers all the essential ingredients in a baking dish, creating a satisfying and flavorful meal that the whole family will adore. The key to its success lies in the creamy mustard sauce, which perfectly complements the ham and Swiss cheese, while the golden-brown Panko breadcrumb topping provides a delightful crunch that elevates the entire dish.

This casserole is also incredibly versatile. You can easily adapt it to your personal preferences and dietary needs. Use different types of cheese, add vegetables, or adjust the seasonings to create a unique twist on this classic comfort food. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is guaranteed to deliver delicious results with minimal effort. So, ditch the stress and embrace the ease of this Chicken Cordon Bleu Casserole – your taste buds will thank you!

Ingredients:

5 cups shredded chicken: This can be pre-cooked chicken, rotisserie chicken, or leftover chicken breast. Ensure it is cooked thoroughly and shredded or cut into bite-sized pieces.
9 ounces sliced deli-style black forest ham, cut into strips (about 9 slices): Black forest ham adds a distinctive smoky flavor that complements the other ingredients. You can use other types of ham, such as honey ham or smoked ham, but black forest ham is highly recommended.
8 ounces sliced Swiss cheese (about 12 thin slices): Swiss cheese provides a mild, nutty flavor and melts beautifully, creating a creamy layer within the casserole. You can also use Gruyere cheese for a richer, more intense flavor.
6 Tablespoons unsalted butter: The butter is used to create the base for the creamy mustard sauce and to toast the Panko breadcrumbs, adding richness and flavor.
1 Tablespoon Dijon mustard: Dijon mustard adds a tangy, slightly spicy kick to the sauce, balancing the richness of the cheese and ham.
1 Tablespoon freshly squeezed lemon juice (optional): A touch of lemon juice brightens the sauce and adds a subtle citrusy note.
1 teaspoon garlic powder: Garlic powder adds a savory depth to the sauce.
½ teaspoon salt: Salt enhances the flavors of all the ingredients.
¼ teaspoon nutmeg (optional): A pinch of nutmeg adds a warm, subtle spice that complements the cheese and ham.
¼ teaspoon cayenne pepper (optional): A pinch of cayenne pepper adds a hint of heat to the sauce.
6 Tablespoons all-purpose flour: Flour is used as a thickening agent for the creamy mustard sauce.
3 cups whole milk: Whole milk provides the richness and creaminess needed for the sauce. You can use 2% milk, but the sauce may be slightly thinner.
1 ½ cups Panko breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs. They provide a delightful crunch to the topping.
4 Tablespoons unsalted butter, softened to room temperature: Softened butter is mixed with the Panko breadcrumbs to create a golden, crunchy topping.
Chopped parsley (optional): Chopped parsley adds a fresh, vibrant garnish.

Preparation:

Step 1: Preheat the oven to 350°F (175°C). Spray a 9×13-inch casserole dish with nonstick cooking spray. This is crucial to prevent the casserole from sticking to the dish, making it easier to serve and clean up. Ensure you coat the entire interior surface of the dish.

Step 2: Evenly spread 5 cups of shredded chicken into the prepared baking dish. This forms the base layer of the casserole. Make sure the chicken is distributed evenly to ensure each serving gets a good portion.

Step 3: Evenly layer 9 ounces of sliced deli-style black forest ham, cut into strips, over the chicken. Arrange the ham strips in a single layer, covering as much of the chicken as possible. The ham provides a savory and smoky element that complements the chicken and cheese.

Step 4: Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit into the casserole dish. The cheese will melt beautifully and create a creamy layer that holds the casserole together. Ensure the entire surface is covered with cheese for optimal flavor and texture.

Step 5: Melt 6 Tablespoons of unsalted butter in a medium saucepan over medium heat. Once melted, whisk in 1 Tablespoon of Dijon mustard, 1 Tablespoon of freshly squeezed lemon juice (if using), 1 teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of nutmeg (if using), and ¼ teaspoon of cayenne pepper (if using). This forms the flavorful base of the creamy mustard sauce. Make sure the butter is completely melted before adding the other ingredients to ensure a smooth and even sauce.

Step 6: Sprinkle in 6 Tablespoons of all-purpose flour and continue whisking over medium heat until it forms a paste. This step is crucial for thickening the sauce. Whisk constantly to prevent lumps from forming. The mixture should become a thick, smooth paste.

Step 7: Slowly add 3 cups of whole milk, a quarter of a cup at a time, whisking after each addition until the mixture is smooth, before adding the next bit of milk. This gradual addition of milk is essential to create a smooth, lump-free sauce. Whisk vigorously after each addition to incorporate the milk fully before adding more.

Step 8: Once all the milk has been added, allow it to simmer for about 4 minutes or until the sauce has thickened (whisking occasionally). Simmering allows the sauce to thicken properly. Stir occasionally to prevent it from sticking to the bottom of the saucepan. The sauce should be thick enough to coat the back of a spoon.

Step 9: Pour the sauce over the cheese layer and spread it evenly around as best as possible, making sure to get in all the corners. This ensures that the entire casserole is coated with the creamy mustard sauce. Use a spatula to spread the sauce evenly and reach all the corners of the dish.

Step 10: Combine the 1 ½ cups of Panko breadcrumbs and 4 Tablespoons of unsalted butter, softened to room temperature, in a small bowl and spread this mixture evenly over the casserole dish as your final layer. This creates a golden, crunchy topping. Ensure the butter is fully incorporated into the breadcrumbs. Spread the mixture evenly over the casserole to ensure a consistent texture and color.

Step 11: Bake in the preheated oven, uncovered, for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown. The baking time may vary depending on your oven. Keep an eye on the casserole and adjust the baking time accordingly. The bubbling sauce and golden-brown topping are indicators that the casserole is ready.

Step 12: Remove the casserole dish from the oven and let it sit for 5 minutes to allow the sauce to set. Sprinkle with chopped parsley (optional) and serve. Allowing the casserole to sit for a few minutes after baking helps the sauce to thicken slightly and prevents it from being too runny. The chopped parsley adds a fresh, vibrant garnish.

COOKING Rating:

Intermediate – This recipe involves a few steps and requires attention to detail, especially when making the sauce. However, it’s not overly complicated and can be easily mastered with a little practice.

Serving Suggestions:

Serve hot as a main course.
Pair with a side of steamed green beans, roasted asparagus, or a simple green salad.
Serve with crusty bread or garlic bread for dipping into the creamy sauce.
For a more substantial meal, serve with mashed potatoes or rice.

Tips:

To save time, use pre-cooked rotisserie chicken.
If you don’t have Panko breadcrumbs, you can use regular breadcrumbs, but the texture won’t be as crispy.
You can add vegetables to the casserole, such as sautéed mushrooms, onions, or bell peppers.
For a richer flavor, use Gruyere cheese instead of Swiss cheese.
Adjust the amount of cayenne pepper to your taste preference.
Ensure that the milk is added gradually when making the sauce to prevent lumps.
Don’t overbake the casserole, or the sauce may become dry.
If the Panko topping is browning too quickly, cover the casserole loosely with foil for the last 10-15 minutes of baking.

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 60 Minutes

Nutritional Information:

Note: This information is an estimate and can vary based on specific ingredients and portion sizes.

Calories: Approximately 450-550 per serving
Protein: Approximately 35-45 grams per serving
Sodium: Approximately 600-800mg per serving

Conclusion

The Chicken Cordon Bleu Casserole is a delightful twist on a classic dish, offering all the familiar flavors in a convenient and easy-to-prepare format. Its creamy sauce, savory ham and Swiss cheese, and crispy Panko topping combine to create a comforting and satisfying meal that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing potluck dish, this casserole is sure to be a hit. Enjoy the deliciousness of Chicken Cordon Bleu without the fuss, and let this recipe become a staple in your kitchen.

Questions and Answers:

Q1: Can I make this casserole ahead of time?

A: Absolutely! You can assemble the entire casserole ahead of time and store it, covered, in the refrigerator for up to 24 hours. When you’re ready to bake it, add about 10-15 minutes to the baking time to ensure it’s heated through.

Q2: I don’t have Panko breadcrumbs. Can I use regular breadcrumbs instead?

A: Yes, you can substitute regular breadcrumbs for Panko breadcrumbs. However, keep in mind that Panko breadcrumbs are lighter and crispier, so the texture of the topping may be slightly different. If using regular breadcrumbs, consider toasting them lightly in a skillet with butter before adding them to the casserole for added crispiness.

Q3: Can I use different types of cheese in this casserole?

A: Definitely! Swiss cheese is traditionally used in Chicken Cordon Bleu, but you can experiment with other cheeses to create different flavor profiles. Gruyere cheese is a great option for a richer, more intense flavor. Provolone or Monterey Jack cheese would also work well.

Q4: Can I add vegetables to this casserole?

A: Yes, you can easily add vegetables to this casserole to make it more nutritious and flavorful. Sautéed mushrooms, onions, bell peppers, or spinach would be excellent additions. Simply sauté the vegetables until tender before layering them into the casserole.

Q5: Can I freeze this casserole?

A: While you can freeze this casserole, the texture may change slightly upon thawing and reheating. The sauce might become a bit grainy. If you do freeze it, make sure to wrap it tightly in plastic wrap and then foil. Thaw it in the refrigerator overnight before baking. You might need to add a little extra milk or cream when reheating to restore the sauce’s creaminess. For best results, it’s recommended to assemble and bake the casserole fresh.

Chicken Cordon Bleu Casserole

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Prep Time 20

Cook Time 40

Total Time 1

Course Appetizer, Main Course

Cuisine American

Calories 550 kcal

Ingredients

5 cups shredded chicken: This can be pre-cooked chicken rotisserie chicken, or leftover chicken breast. Ensure it is cooked thoroughly and shredded or cut into bite-sized pieces.
9 ounces sliced deli-style black forest ham cut into strips (about 9 slices): Black forest ham adds a distinctive smoky flavor that complements the other ingredients. You can use other types of ham, such as honey ham or smoked ham, but black forest ham is highly recommended.
8 ounces sliced Swiss cheese about 12 thin slices: Swiss cheese provides a mild, nutty flavor and melts beautifully, creating a creamy layer within the casserole. You can also use Gruyere cheese for a richer, more intense flavor.
6 Tablespoons unsalted butter: The butter is used to create the base for the creamy mustard sauce and to toast the Panko breadcrumbs adding richness and flavor.
1 Tablespoon Dijon mustard: Dijon mustard adds a tangy slightly spicy kick to the sauce, balancing the richness of the cheese and ham.
1 Tablespoon freshly squeezed lemon juice optional: A touch of lemon juice brightens the sauce and adds a subtle citrusy note.
1 teaspoon garlic powder: Garlic powder adds a savory depth to the sauce.
½ teaspoon salt: Salt enhances the flavors of all the ingredients.
¼ teaspoon nutmeg optional: A pinch of nutmeg adds a warm, subtle spice that complements the cheese and ham.
¼ teaspoon cayenne pepper optional: A pinch of cayenne pepper adds a hint of heat to the sauce.
6 Tablespoons all-purpose flour: Flour is used as a thickening agent for the creamy mustard sauce.
3 cups whole milk: Whole milk provides the richness and creaminess needed for the sauce. You can use 2% milk but the sauce may be slightly thinner.
1 ½ cups Panko breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs. They provide a delightful crunch to the topping.
4 Tablespoons unsalted butter softened to room temperature: Softened butter is mixed with the Panko breadcrumbs to create a golden, crunchy topping.
Chopped parsley optional: Chopped parsley adds a fresh, vibrant garnish.

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray a 9×13-inch casserole dish with nonstick cooking spray. This is crucial to prevent the casserole from sticking to the dish, making it easier to serve and clean up. Ensure you coat the entire interior surface of the dish.
Step 2: Evenly spread 5 cups of shredded chicken into the prepared baking dish. This forms the base layer of the casserole. Make sure the chicken is distributed evenly to ensure each serving gets a good portion.
Step 3: Evenly layer 9 ounces of sliced deli-style black forest ham, cut into strips, over the chicken. Arrange the ham strips in a single layer, covering as much of the chicken as possible. The ham provides a savory and smoky element that complements the chicken and cheese.
Step 4: Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit into the casserole dish. The cheese will melt beautifully and create a creamy layer that holds the casserole together. Ensure the entire surface is covered with cheese for optimal flavor and texture.
Step 5: Melt 6 Tablespoons of unsalted butter in a medium saucepan over medium heat. Once melted, whisk in 1 Tablespoon of Dijon mustard, 1 Tablespoon of freshly squeezed lemon juice (if using), 1 teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of nutmeg (if using), and ¼ teaspoon of cayenne pepper (if using). This forms the flavorful base of the creamy mustard sauce. Make sure the butter is completely melted before adding the other ingredients to ensure a smooth and even sauce.
Step 6: Sprinkle in 6 Tablespoons of all-purpose flour and continue whisking over medium heat until it forms a paste. This step is crucial for thickening the sauce. Whisk constantly to prevent lumps from forming. The mixture should become a thick, smooth paste.
Step 7: Slowly add 3 cups of whole milk, a quarter of a cup at a time, whisking after each addition until the mixture is smooth, before adding the next bit of milk. This gradual addition of milk is essential to create a smooth, lump-free sauce. Whisk vigorously after each addition to incorporate the milk fully before adding more.
Step 8: Once all the milk has been added, allow it to simmer for about 4 minutes or until the sauce has thickened (whisking occasionally). Simmering allows the sauce to thicken properly. Stir occasionally to prevent it from sticking to the bottom of the saucepan. The sauce should be thick enough to coat the back of a spoon.
Step 9: Pour the sauce over the cheese layer and spread it evenly around as best as possible, making sure to get in all the corners. This ensures that the entire casserole is coated with the creamy mustard sauce. Use a spatula to spread the sauce evenly and reach all the corners of the dish.
Step 10: Combine the 1 ½ cups of Panko breadcrumbs and 4 Tablespoons of unsalted butter, softened to room temperature, in a small bowl and spread this mixture evenly over the casserole dish as your final layer. This creates a golden, crunchy topping. Ensure the butter is fully incorporated into the breadcrumbs. Spread the mixture evenly over the casserole to ensure a consistent texture and color.
Step 11: Bake in the preheated oven, uncovered, for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown. The baking time may vary depending on your oven. Keep an eye on the casserole and adjust the baking time accordingly. The bubbling sauce and golden-brown topping are indicators that the casserole is ready.
Step 12: Remove the casserole dish from the oven and let it sit for 5 minutes to allow the sauce to set. Sprinkle with chopped parsley (optional) and serve. Allowing the casserole to sit for a few minutes after baking helps the sauce to thicken slightly and prevents it from being too runny. The chopped parsley adds a fresh, vibrant garnish.