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Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole is a comforting twist on the classic French dish, layering tender chicken and savory ham in a rich Swiss cheese sauce. It is the perfect easy weeknight dinner that delivers all the sophisticated flavors of the original without the fuss of rolling and breading individual breasts.
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Cook Time 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 5 1/2 cups shredded rotisserie chicken
  • 2 cups cubed ham ham steak or leftovers
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt plus more to taste
  • 1 1/4 cups shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup Panko bread crumbs
  • 2 tablespoons butter melted

Method
 

  1. Preheat your oven to 350 degrees F. Lightly spray a 9x13-inch casserole dish with non-stick cooking spray to ensure easy serving and cleanup.
  2. Spread the shredded rotisserie chicken evenly across the bottom of the prepared casserole dish. Top the chicken with an even layer of the cubed ham.
    5 1/2 cups shredded rotisserie chicken, 2 cups cubed ham
  3. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Sprinkle the flour over the melted butter and whisk constantly for 1-2 minutes. The mixture should look slightly dry and clumpy but should not brown too much.
    4 tablespoons unsalted butter, 1/4 cup all-purpose flour
  4. Slowly whisk the milk into the flour mixture to avoid lumps. Stir in the Dijon mustard, lemon juice, garlic powder, and salt. Continue to simmer the sauce for 3-5 minutes, whisking constantly, until the mixture has thickened.
    2 cups milk, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt
  5. Remove the saucepan from the heat. Stir in the shredded Swiss cheese and the grated Parmesan cheese until completely melted and smooth. Taste the sauce and add more salt if desired.
    1 1/4 cups shredded Swiss cheese, 1/4 cup grated Parmesan cheese
  6. Pour the hot cheese sauce evenly over the layered chicken and ham in the casserole dish.
  7. In a small bowl, stir together the Panko breadcrumbs and the 2 tablespoons of melted butter until the crumbs are well-coated. Sprinkle the buttery Panko evenly over the top of the casserole.
    1 cup Panko bread crumbs, 2 tablespoons butter
  8. Place the dish in the oven and bake uncovered for 30-35 minutes. The casserole is done when the edges are bubbly and the breadcrumbs have turned a beautiful golden brown. Let the dish cool for 5-10 minutes before serving.

Notes

For the smoothest sauce possible, make sure to add the milk very slowly at first, whisking vigorously to incorporate the flour and butter roux. Using freshly shredded Swiss cheese from a block will also result in a creamier sauce compared to pre-shredded bags.