Chicken Cordon Bleu Casserole

Name: Chicken Cordon Bleu Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
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

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.

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

15 Comments

Serves:

Prep:

20 Min

Cook:

45 Min

Method:

Bake

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
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How to Make Chicken Cordon Bleu Casserole

Step-by-Step

Preheat oven to 350. Butter the bottom and sides of a 13x9-in baking dish.
Cover the bottom of the baking dish with the cooked, shredded chicken.
Rough chop the ham and scatter that over the layer of chicken.
Layer the Swiss cheese on top of the ham and chicken.
TO 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.
Without 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.
Stir in the lemon juice, Dijon mustard, salt, smoked paprika, and white pepper.
Bring the sauce to a low boil, then remove from heat.
Pour sauce evenly over the casserole, being mindful to get some of it around the edges of the pan.
TO 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.
Layer over the top of your casserole.
Bake 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!