Chicken Cordon Bleu Casserole

There’s nothing quite like traditional chicken cordon bleu. Salty ham and creamy cheese stuffed into tender, crispy chicken — what’s not to love? Well… the hassle of making it, for...

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About Recipe
Chicken Cordon Bleu Casserole

There’s nothing quite like traditional chicken cordon bleu. Salty ham and creamy cheese stuffed into tender, crispy chicken — what’s not to love? Well… the hassle of making it, for sure! That’s why I crafted this easy chicken cordon bleu casserole recipe.

Ingredients :
  • 4 tablespoons unsalted butter
  • 2 cloves garlic , minced or grated
  • 1/4 cup flour
  • 2 cups whole milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1 1/2 cups shredded Swiss cheese ,
  • 1/4 cup Parmesan cheese , freshly grated
  • 5-6 cups cooked chicken , diced or shredded
  • 3 cups ham steak , cubed
  • 2 tablespoons butter , melted
  • 1/2 teaspoon homemade Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 cup Panko breadcrumbs
  • freshly parsley , for ganish, optional
Directions :

  1. Preheat the oven to 350°F and coat a 9×13 or 3 quart casserole dish with cooking spray or vegetable shortening. Set aside.

  2. In a medium saucepan, melt the butter. Add the garlic, stirring for 1 minutes until softened. Whisk in the flour until it forms a paste.

  3. Continue to whisk while adding the milk, Dijon mustard, lemon juice, salt, pepper and paprika. Bring to a low simmer and then whisk in the Swiss and Parmesan cheese until melted. Remove from the heat.

  4. Spread the cooked chicken and ham into the prepared baking dish. Cover with the cheese sauce, turning to coat evenly. Set aside if you are making the crunchy topping, otherwise, bake uncovered for 20 minutes.

  5. In a small bowl, stir together the melted butter, Italian seasoning and garlic powder. Add the melted butter, stirring until it is all wet. Evenly sprinkle over the casserole.

  6. Bake, uncovered, for 20 minutes. Remove and allow to sit for 5 minutes before eating. Top with chopped parsley, if desired.

  7. If you tried this recipe, come back and let us know how it was in the comments or star ratings.

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