This Chicken Cordon Bleu Casserole combines the classic flavors of chicken, ham, and Swiss cheese in a comforting, easy-to-make dish. Perfect for busy weeknights, this recipe is sure to become a family favorite.
INGREDIENTS
- 5 cups shredded chicken: Use cooked and shredded chicken for convenience.
- 9 ounces sliced deli-style black forest ham: Cut into strips (about 9 slices).
- 8 ounces sliced Swiss cheese: About 12 thin slices.
- Sauce:
- 6 Tablespoons unsalted butter: Melted in a saucepan.
- 1 Tablespoon Dijon mustard: Adds a tangy flavor.
- 1 Tablespoon freshly squeezed lemon juice (optional): Adds a fresh, bright note.
- 1 teaspoon garlic powder: For added flavor.
- ½ teaspoon salt: To taste.
- ¼ teaspoon nutmeg (optional): Adds a subtle warmth.
- ¼ teaspoon cayenne pepper (optional): For a bit of heat.
- 6 Tablespoons all-purpose flour: To thicken the sauce.
- 3 cups whole milk: Creates a creamy sauce.
- Topping:
- 1 ½ cups Panko breadcrumbs: Adds a crispy topping.
- 4 Tablespoons unsalted butter: Softened to room temperature and mixed with Panko breadcrumbs.
- Chopped parsley (optional): For garnish.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray.
- Step 2:
- Evenly spread 5 cups of shredded chicken into the baking dish.
- Step 3:
- Layer 9 ounces of sliced deli-style black forest ham, cut into strips, over the chicken.
- Step 4:
- Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit into the casserole dish.
- Step 5:
- Melt 6 Tablespoons of unsalted butter in a saucepan over medium heat. Whisk in 1 Tablespoon of Dijon mustard, 1 Tablespoon of freshly squeezed lemon juice (if using), 1 teaspoon of garlic powder, 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg (if using), and 1/4 teaspoon of cayenne pepper (if using).
- Step 6:
- Sprinkle in 6 Tablespoons of all-purpose flour and continue whisking over medium heat until it forms a paste.
- Step 7:
- Slowly add 3 cups of whole milk, a quarter of a cup at a time, whisking after each addition until the mixture is smooth, before adding the next bit of milk.
- Step 8:
- Once all the milk has been added, allow it to simmer for 4 minutes or until the sauce has thickened (whisking occasionally).
- Step 9:
- Pour the sauce over the cheese layer and spread it evenly around as best as possible, making sure to get in all the corners.
- Step 10:
- Combine 1 ½ cups of Panko breadcrumbs and 4 Tablespoons of unsalted butter, softened to room temperature, in a small bowl and spread this mixture evenly over the casserole dish as your final layer.
- Step 11:
- Bake in the oven uncovered for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown.
- Step 12:
- Remove the casserole dish from the oven and let it sit for 5 minutes to allow the sauce to set. Sprinkle with chopped parsley (optional) and serve.
Serving and Storage Tips
- Serve hot with a side of steamed vegetables or a fresh salad.
- Ideal for dinner parties or family gatherings due to its rich flavor and easy preparation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or the whole casserole in the oven until heated through.
Helpful Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
- You can replace Swiss cheese with Gruyère or any other cheese of your preference for a different flavor.
- Feel free to add a layer of spinach or other vegetables for added nutrition.
Tips from Well-Known Chefs
- Chef Gordon Ramsay: "Always let your casserole sit for a few minutes after baking. This helps the sauce to set and makes serving easier."
- Chef Ina Garten: "Use high-quality ham and cheese to enhance the overall flavor of your casserole."
- Chef Jamie Oliver: "Don’t be afraid to experiment with different spices and herbs to make the recipe your own."