Chicken Cordon Bleu Casserole

By Phyllis Gesch
@zachsbiggestfan

I was asked to make a casserole for a family at our school who had lost a child - this big, warm, food-hug was one of the first things to pop in my mind. This dish looks labor intensive, but it's really so easy. I cut corners and used a cooked rotisserie chicken from the grocery store, which made things even faster.

Rating:

★★★★★ 2 votes

Comments:

8 Comments

Serves:

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Hearty and creamy, this casserole truly tastes like chicken cordon bleu but so much easier. I love the layering technique and the Panko topping gives this casserole a little crunch. The cream sauce brings all the flavors together. I used a deli chicken and this made this a cinch. An easy weeknight dinner your family will love. This will be a big hit at potlucks too!

Ingredients

1: chicken, cooked & shredded
1/2 lb: deli-style honey ham, thinly sliced
1/4 lb: baby Swiss, thinly sliced
4 Tbsp: butter
4 Tbsp: flour
3 c: whole milk - must be whole!
2 Tbsp: lemon juice, fresh
1 Tbsp: Dijon mustard
3/4 tsp: salt
1/2 tsp: smoked paprika
1/4 tsp: white pepper
1 1/2 c: Panko bread crumbs
4 Tbsp: butter, melted
1/2 tsp: seasoning salt
1 1/2 tsp: dried parsley

How to Make Chicken Cordon Bleu Casserole

Step-by-Step

1Preheat oven to 350. Butter the bottom and sides of a 13x9-in baking dish.
2Cover the bottom of the baking dish with the cooked, shredded chicken.
3Rough chop the ham and scatter that over the layer of chicken.
4Layer the Swiss cheese on top of the ham and chicken.
5TO MAKE THE SAUCE: Put the 4 tbsp of butter into a medium-sized pot and melt over medium heat. Quickly stir in the flour to make a roux.
6Without browning the roux, once it is smooth & bubbly, slowly pour in the cold milk. Whisk briskly to make a smooth sauce. Cook over medium heat until the sauce thickens, and you can coat the back of a spoon.
7Stir in the lemon juice, Dijon mustard, salt, smoked paprika, and white pepper.
8Bring the sauce to a low boil, then remove from heat.
9Pour sauce evenly over the casserole, being mindful to get some of it around the edges of the pan.
10TO MAKE THE TOPPING: Melt the last of your butter in the microwave in a medium sized bowl. Once melted, take the bowl out and stir in the Panko bread crumbs and dried parsley.
11Layer over the top of your casserole.
12Bake uncovered for 45 minutes, or until the topping has become golden brown and the casserole is bubbly. Let it sit about 5 minutes before serving. ENJOY!