Chicken Cordon Bleu Casserole (Print Version)
Layered with chicken, ham, and Swiss under a creamy sauce and crisp topping, this casserole is pure comfort.
# Ingredients:
01 -
5 cups shredded chicken
02 -
9 ounces sliced deli-style black forest ham, cut into strips
03 -
8 ounces sliced Swiss cheese (about 12 thin slices)
04 -
6 Tablespoons unsalted butter
05 -
1 Tablespoon Dijon mustard
06 -
1 Tablespoon freshly squeezed lemon juice (optional)
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon nutmeg (optional)
10 -
1/4 teaspoon cayenne pepper (optional)
11 -
6 Tablespoons all-purpose flour
12 -
3 cups whole milk
13 -
1 1/2 cups Panko breadcrumbs
14 -
4 Tablespoons unsalted butter, softened to room temperature
15 -
Chopped parsley (optional)
# Directions:
01 -
Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray.
02 -
Evenly spread 5 cups shredded chicken into the baking dish.
03 -
Evenly layer 9 ounces sliced deli-style black forest ham, cut into strips over the chicken.
04 -
Place 8 ounces sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit into the casserole dish.
05 -
Melt 6 Tablespoons unsalted butter in a saucepan over medium heat. Whisk in 1 Tablespoon Dijon mustard, 1 Tablespoon freshly squeezed lemon juice (if using), 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg (if using), and 1/4 teaspoon cayenne pepper (if using). Sprinkle in 6 Tablespoons all-purpose flour and continue whisking over medium heat until it forms a paste. Slowly add 3 cups 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. Once all the milk has been added, allow it to simmer for 4 minutes or until the sauce has thickened (whisking occasionally).
06 -
Pour the sauce over the cheese layer and spread it evenly around as best as possible, making sure to get in all the corners.
07 -
Combine 1 1/2 cups Panko breadcrumbs and 4 Tablespoons unsalted butter, softened to room temperature in a small bowl and spread this mixture evenly over the casserole dish as your final layer.
08 -
Bake in the oven uncovered for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown.
09 -
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.
# Notes:
01 -
Ensure the Panko topping is golden brown for added crunch.
02 -
Letting the casserole sit for a few minutes before serving helps the sauce set.