Why Make This Recipe
Chicken Cordon Bleu Casserole is a tasty twist on the classic Chicken Cordon Bleu dish. This casserole combines all the beloved flavors of chicken, ham, and Swiss cheese in a cozy and hearty form. It’s easy to prepare and perfect for family dinners or gatherings. Plus, using a rotisserie chicken saves time, making this meal quick and simple to whip up on busy weeknights.
How to Make Chicken Cordon Bleu Casserole
Ingredients:
- 1 rotisserie chicken, skin removed, shredded
- 2 cups cubed fully cooked ham
- 4 ounces Swiss cheese, thinly sliced
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 1/2 cups 2% milk
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups panko bread crumbs
- 6 tablespoons butter, melted
- 1 1/2 teaspoons dried parsley flakes
Directions:
- Preheat the oven to 350 degrees F.
- Arrange the shredded chicken evenly in a greased 13x9x2 inch baking dish.
- Sprinkle the cubed ham over the chicken.
- Layer the Swiss cheese slices on top of the ham.
- In a small saucepan, melt the cubed butter over medium heat.
- Stir in the flour until smooth, then gradually whisk in the milk.
- Bring the mixture to a boil while stirring constantly. Cook and stir until thickened, about 2 to 3 minutes.
- Remove from heat and stir in the lemon juice, Dijon mustard, salt, and pepper. Pour this sauce evenly over the cheese slices.
- In a small bowl, combine the panko bread crumbs, melted butter, and parsley flakes; sprinkle this mixture over the casserole.
- Bake, uncovered, until the sauce is bubbly and the crumbs are golden brown, about 40 to 45 minutes.
- Let the casserole stand for 5 minutes before serving.
How to Serve Chicken Cordon Bleu Casserole
This casserole pairs wonderfully with a fresh green salad or steamed vegetables. Serve it hot from the oven for a comforting meal. You can also add a sprinkle of extra parsley on top for a fresh garnish.
How to Store Chicken Cordon Bleu Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to three days. If you want to keep it longer, you can freeze the casserole before baking. Just cover it tightly and freeze for up to two months. When ready to eat, thaw in the fridge overnight and bake as directed.
Tips to Make Chicken Cordon Bleu Casserole
- For a creamier texture, you can add a bit of sour cream or cream cheese to the sauce.
- Try adding vegetables like broccoli or spinach for extra nutrition and color.
- If you prefer a bit of spice, consider adding a dash of cayenne pepper or hot sauce to the sauce mixture.
Variation
Feel free to swap the Swiss cheese for another cheese like mozzarella or cheddar for a different flavor. You can also use turkey instead of chicken for a lighter version.
FAQs
Can I use other meats in this casserole?
Yes! You can use turkey, roast beef, or even a mix of different meats.
Can I make this casserole ahead of time?
Absolutely! You can prepare it a day in advance, refrigerate it, and then bake it when you’re ready to serve.
What can I serve with Chicken Cordon Bleu Casserole?
This casserole goes well with a side of salad, garlic bread, or roasted vegetables.
Chicken Cordon Bleu Casserole
Ingredients
Main Ingredients
- 1 whole rotisserie chicken, skin removed, shredded
- 2 cups cubed fully cooked ham
- 4 ounces Swiss cheese, thinly sliced
- 1/4 cup butter, cubed For the sauce
- 1/4 cup all-purpose flour For thickening the sauce
- 2 1/2 cups 2% milk
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups panko bread crumbs
- 6 tablespoons butter, melted For topping
- 1 1/2 teaspoons dried parsley flakes
Instructions
Preparation
- Preheat the oven to 350 degrees F.
- Arrange the shredded chicken evenly in a greased 13x9x2 inch baking dish.
- Sprinkle the cubed ham over the chicken.
- Layer the Swiss cheese slices on top of the ham.
- In a small saucepan, melt the cubed butter over medium heat.
- Stir in the flour until smooth, then gradually whisk in the milk.
- Bring the mixture to a boil while stirring constantly. Cook and stir until thickened, about 2 to 3 minutes.
- Remove from heat and stir in the lemon juice, Dijon mustard, salt, and pepper. Pour this sauce evenly over the cheese slices.
- In a small bowl, combine the panko bread crumbs, melted butter, and parsley flakes; sprinkle this mixture over the casserole.
Baking
- Bake, uncovered, until the sauce is bubbly and the crumbs are golden brown, about 40 to 45 minutes.
- Let the casserole stand for 5 minutes before serving.