chicken cordon bleu casserole

Name: Chicken Cordon Bleu Casserole
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 - chicken, cooked & shredded; 1/2 pound(s) deli-style honey ham, thinly sliced; 1/4 pound(s) baby Swiss, thinly sliced; 4 tablespoon(s) butter; 4 tablespoon(s) flour; 3 cup(s) whole milk - must be whole!; 2 tablespoon(s) lemon juice, fresh; 1 tablespoon(s) Dijon mustard; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) smoked paprika; 1/4 teaspoon(s) white pepper; 1 1/2 cup(s) Panko bread crumbs; 4 tablespoon(s) butter, melted; 1/2 teaspoon(s) seasoning salt; 1 1/2 teaspoon(s) dried parsley

(3 RATINGS)

781 Pinches 24 Photos

Phyllis Gesch

Round Rock, TX

Updated on Sep 20, 2016

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.

Rate

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

prep time 20 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

1 - chicken, cooked & shredded
1/2 pound deli-style honey ham, thinly sliced
1/4 pound baby Swiss, thinly sliced
4 tablespoons butter
4 tablespoons flour
3 cups whole milk - must be whole!
2 tablespoons lemon juice, fresh
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon white pepper
1 1/2 cups Panko bread crumbs
4 tablespoons butter, melted
1/2 teaspoon seasoning salt
1 1/2 teaspoons dried parsley

How To Make chicken cordon bleu casserole

Step 1

Preheat oven to 350. Butter the bottom and sides of a 13x9-in baking dish.

Step 2

Cover the bottom of the baking dish with the cooked, shredded chicken.
Step 3

Rough chop the ham and scatter that over the layer of chicken.
Step 4

Layer the Swiss cheese on top of the ham and chicken.
Step 5

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.
Step 6

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.
Step 7

Stir in the lemon juice, Dijon mustard, salt, smoked paprika, and white pepper.
Step 8

Bring the sauce to a low boil, then remove from heat.
Step 9

Pour sauce evenly over the casserole, being mindful to get some of it around the edges of the pan.
Step 10

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.
Step 11

Layer over the top of your casserole.
Step 12

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!
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