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Chicken Cordon Bleu Casserole

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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 9x13-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.
Keyword DINNER