Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole is a comforting classic made easy, bringing together layers of chicken, ham, and Swiss cheese in a creamy sauce with a crunchy breadcrumb topping. It’s versatile enough for a casual family dinner or a crowd-pleasing dish at gatherings. You can prep it ahead, and leftovers store beautifully in the fridge or freezer, making it a convenient option for busy schedules. This recipe strikes the perfect balance between indulgence and practicality, and it’s always a hit!
Equipment
Ingredients
For the base:
- 4-5 cups rotisserie chicken meat removed and pulled
- ½ pound sliced smoked ham sliced
- ½ pound swiss cheese sliced
For the sauce:
- 4 tablespoons butter
- 2 garlic cloves minced
- 3 cups milk
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- 2 tablespoons lemon juice
- Salt and pepper
- 4 tablespoons flour
For the Topping:
- 1 ¼ cups bread crumbs
- 4 tablespoons melted butter
- ¼ cup parmesan cheese
Instructions
- Preheat your oven to 350ºF (180°C) and lightly spray a 9x13-inch casserole dish with nonstick spray.
- Arrange the shredded chicken evenly in the bottom of the dish, then layer the sliced ham and Swiss cheese on top.4-5 cups rotisserie chicken, ½ pound sliced smoked ham, ½ pound swiss cheese
- In a medium saucepan over medium heat, melt the butter and add the minced garlic, stirring constantly for about 30 seconds to prevent burning. Stir in the Dijon mustard, smoked paprika, lemon juice, salt, and pepper. Add the flour and cook for 1 minute while stirring to remove the raw flour taste.4 tablespoons butter, 2 garlic cloves, 1 tablespoon Dijon mustard, ½ teaspoon smoked paprika, 2 tablespoons lemon juice, Salt and pepper, 4 tablespoons flour
- Gradually whisk in the milk, stirring frequently to avoid lumps. Increase the heat and continue stirring until the sauce thickens and begins to bubble.3 cups milk
- Pour the prepared sauce over the chicken, ham, and cheese layers, spreading it evenly. In a small bowl, mix the breadcrumbs, melted butter, and Parmesan cheese until combined. Sprinkle the breadcrumb mixture over the casserole.4 tablespoons melted butter, 1 ¼ cups bread crumbs, ¼ cup parmesan cheese
- Bake the casserole for 45 minutes or until the topping is golden brown and the sauce is bubbling around the edges. Let the dish rest for 10 minutes before serving to allow the sauce to settle.
Video
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Notes
- Prep the Chicken: Using rotisserie chicken saves time, but any cooked, shredded chicken works well.
- Spread Evenly: Make sure the chicken, ham, and cheese layers are evenly distributed so each bite has a perfect balance of flavors.
- Prevent Burnt Garlic: Stir the garlic constantly when cooking it in butter to avoid burning, which can add bitterness to the sauce.
- Thicken the Sauce: If your sauce feels too thin, cook it for another minute while stirring. It should be thick enough to coat the back of a spoon.
- Topping Tip: Opt for panko breadcrumbs if you want an extra-crispy topping.
- Cooling Time: Don’t skip the 10-minute rest after baking. This helps the sauce thicken and makes serving easier.
- Make It Ahead: You can assemble the casserole a day in advance and store it in the fridge, then bake it fresh when ready to serve.
Nutrition
Calories: 811kcalCarbohydrates: 27gProtein: 69gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 262mgSodium: 1502mgPotassium: 386mgFiber: 1gSugar: 8gVitamin A: 1095IUVitamin C: 2mgCalcium: 590mgIron: 2mg
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