Chicken Cordon Bleu Casserole Recipe
This Chicken Cordon Bleu Casserole is a delicious and comforting dish that combines shredded cooked chicken, honey ham, and Swiss cheese baked in a creamy Dijon mustard and lemon sauce, topped with a golden, buttery panko breadcrumb crust. Perfect for a family dinner or potluck, it delivers rich flavors reminiscent of the classic Chicken Cordon Bleu in an easy-to-prepare casserole form.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Casserole:
- 1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent; should be 5–6 cups of chicken)
- ½ pound very thinly sliced deli-style honey ham, rough chopped
- ¼ pound thin sliced baby Swiss cheese
For the Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk (or a bit more if needed; whole milk required)
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon white pepper
For the Topping:
- 1½ cup panko breadcrumbs
- 4 tablespoons butter, melted
- ½ teaspoon seasoning salt
- 1½ teaspoon crushed dried parsley
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish thoroughly and set it aside to prepare for the casserole assembly.
- Assemble the Casserole Base: Spread the diced or shredded cooked chicken evenly on the bottom of the prepared baking dish. Roughly chop the honey ham and scatter it over the chicken. Layer the Swiss cheese slices on top of the ham to create a flavorful base layer.
- Make the Sauce: In a large sauce pot over medium heat, melt 4 tablespoons of butter. Quickly stir in the flour to form a smooth roux, making sure not to brown it. Once bubbly and smooth, gradually pour in the cold whole milk while stirring briskly to avoid lumps. Continue cooking over medium heat, stirring constantly until the sauce thickens. Stir in fresh lemon juice, Dijon mustard, salt, smoked paprika, and white pepper. Bring the sauce back to a low boil, then remove it from heat.
- Combine Sauce with Casserole: Pour the prepared creamy sauce evenly over the layered chicken, ham, and cheese in the baking dish, ensuring the sauce spreads around the edges for even coverage and moisture.
- Prepare the Topping: Melt 4 tablespoons of butter gently in the microwave, heating in 30-second intervals to prevent burning. Once melted, mix the butter with panko breadcrumbs, seasoning salt, and crushed dried parsley until well combined.
- Top the Casserole: Evenly sprinkle the panko breadcrumb mixture over the top of the casserole to create a crispy, golden crust after baking.
- Bake: Place the casserole uncovered in the preheated oven and bake for 45 minutes, or until the casserole is hot and bubbly throughout and the topping turns a light golden brown.
- Rest and Serve: Remove the casserole from the oven and allow it to cool for 5-10 minutes before serving. This resting time lets the dish set for easier serving and enhances flavors.
Notes
- Use a rotisserie chicken for quick and flavorful cooked chicken.
- Adjust salt to taste, especially if using pre-seasoned deli ham as it can be salty.
- Whole milk is important for the creamy sauce texture; avoid using low-fat milk.
- To make preparation easier, shred or dice chicken in advance.
- The topping can be made ahead and stored separately until ready to bake.
- For a lighter option, substitute Swiss cheese with a lower-fat cheese and reduce butter slightly in the sauce and topping.
Keywords: Chicken Cordon Bleu, Casserole, Comfort Food, Baked Chicken, Ham and Cheese Casserole, Easy Dinner Recipe
