Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole has layers of chicken, ham, cheese sauce, and buttery Panko breadcrumbs. This is an easy dinner that everyone loves.

CHICKEN CORDON BLEU CASSEROLE

It’s the week after Thanksgiving and I have no desire to cook anything unless it’s as easy as pie. Wait. No more pie. That was last week. I love Chicken Cordon Bleu and wanted to make an easy version of it to share with you.

WHAT’S IN CHICKEN CORDON BLEU?

Chicken
Ham
Swiss Cheese
Dijon mustard

The ingredients in this casserole are pretty simple. We are just layering them in casserole form instead of rolling up each individual chicken breast.

INGREDIENTS IN THIS DISH:

CHICKEN – Rotisserie chicken is used in this dish but any leftover chicken will do.
HAM – I like to use diced ham from a ham steak or leftover ham.
SWISS CHEESE – Swiss is the traditional cheese in Chicken Cordon Bleu and has a sharp taste. If you prefer another cheese you can use mozzarella, provolone, or cheddar.
DIJON MUSTARD – A little milder than yellow mustard and gives it that distinct taste.
LEMON JUICE – Brightens the flavor and gives it a little zing.
PANKO BREAD CRUMBS – Panko breadcrumbs are a Japanese bread crumb made from white bread. They can be found by the regular breadcrumbs at the grocery store. Regular bread crumbs can be substituted.

HOW TO MAKE CHICKEN CORDON BLEU CASSEROLE?

chicken cordon bleu casserole - Chicken Cordon Bleu Casserole

Layer the chicken on the bottom of the casserole dish.
Layer the ham on top of the chicken.
For the cheese sauce: In a saucepan, melt the butter over medium heat. Sprinkle the flour on top and cook for 1-2 minutes or until mixture gets dry and clumpy. Whisk in the milk slowly. Add the mustard, lemon juice, garlic powder and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens.

Remove from heat and stir in the Swiss and Parmesan cheese. Taste and add more salt if needed. Pour evenly over ham and cheese mixture.
For the Panko topping: In a small bowl, combine the Panko breadcrumbs and melted butter well. Sprinkle over the casserole.
Bake uncovered for 30-35 minutes or until breadcrumbs are golden brown and casserole is bubbly. Let cool for about 5-10 minutes then serve.

chicken cordon bleu casserole - Chicken Cordon Bleu Casserole

WHAT TO SERVE WITH THIS?

We like it with a Caesar salad, broccoli, or asparagus. If you want to you can serve it over pasta or rice to make it go further.

OTHER CHICKEN RECIPES:

Ingredients

5 1/2 cups shredded rotisserie chicken
2 cups cubed ham

CHEESE SAUCE:

4 tablespoons unsalted butter
1/4 cup all-purposed flour
2 cups milk
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon salt, (add more to taste)
1 1/4 cups shredded Swiss cheese, (5 ounces)
1/4 cup grated Parmesan cheese

PANKO TOPPING:

1 cup Panko bread crumbs
2 tablespoons butter, melted

Instructions

Preheat oven to 350 degrees and spray a 9×13 casserole dish with cooking spray.
Layer the chicken on the bottom of the casserole dish. Layer the ham on top of the chicken.
For the cheese sauce: In a saucepan, melt the butter over medium heat. Sprinkle the flour on top and cook for 1-2 minutes or until mixture gets dry and clumpy. Whisk in the milk slowly. Add the mustard, lemon juice, garlic powder and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens. Remove from heat and stir in the Swiss and Parmesan cheese. Taste and add more salt if needed. Pour evenly over ham and cheese mixture.
For the Panko topping: In a small bowl, combine the Panko breadcrumbs and melted butter well. Sprinkle over the casserole.
Bake uncovered for 30-35 minutes or until breadcrumbs are golden brown and casserole is bubbly. Let cool for about 5-10 minutes then serve. You can serve this by itself or over pasta or rice.