Chicken Cordon Bleu Casserole

5 from 4 votes

Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole is an easy-to-make dish that combines tender chicken, ham, broccoli, and Swiss cheese in a creamy sauce, topped with a crispy breadcrumb crust.

Prep Time15

Cook Time30

Course: Casserole recipes

Cuisine: French

Keyword: chicken cordon bleu, chicken cordon bleu casserole, chicken cordon bleu sauce

Servings:

Author: Tatiana

Equipment

A 2-quart casserole dish

Ingredients

Dijon Cream Sauce

3 tablespoons unsalted butter
2 cloves garlic, grated or minced
3 tablespoons flour
1/2 cup chicken broth
1 1/2 cups milk skim or full cream
1 tablespoon Dijon mustard
1 teaspoon chicken or vegetable stock/Bouillon powder
1/4 cup parmesan cheese fresh grated
salt and pepper to taste
2 tablespoons fresh parsley optional, for garnish

Casserole

2 cups fresh broccoli florets uncooked
4 cups cooked or rotisserie chicken shredded or diced
2 cups diced ham
2 cups Swiss cheese shredded
1/4 cup Parmesan cheese fresh grated

Casserole Topping

1 cup Panko breadcrumbs
2 tablespoons melted butter

Instructions

Make The Dijon Cream Sauce

Melt 3 tablespoons unsalted butter over medium heat in a small saucepan.
Add 2 cloves garlic, grated or minced and cook until fragrant, about 30 seconds.
Reduce heat down to low, whisk in 3 tablespoons flour and cook for 1 minute.
Gradually pour in 1/2 cup chicken broth and 1 1/2 cups milk, continuously whisking, until the mixture becomes smooth.
Add 1 tablespoon Dijon mustard, 1 teaspoon chicken or vegetable stock/Bouillon powder, and 1/4 cup parmesan cheese into the mixture. Cook for 2-3 minutes, consistently whisking, until it thickens. If necessary, add extra milk in small amounts of 1-2 tablespoons at a time to achieve your preferred consistency. Finally, season with salt and pepper to your taste.
Add 2 tablespoons fresh parsley, if desired.

Casserole

While making the sauce, heat a medium-sized pot of water with a generous amount of salt until it boils. Add 2 cups fresh broccoli florets to the boiling water and cook them for 2 to 3 minutes until crisp yet tender.
Preheat oven to 400 degrees.
Place 4 cups cooked or rotisserie chicken at the bottom of the casserole dish, and then layer the broccoli and 2 cups diced ham on top of the chicken. Evenly distribute the sauce over the chicken, broccoli and ham. Finish by topping it with both 2 cups Swiss cheese and 1/4 cup Parmesan cheese.
Mix 1 cup Panko breadcrumbs with 2 tablespoons melted butter in a small bowl. Then, evenly sprinkle this breadcrumb mixture over the top of the casserole.
Place the casserole dish in the preheated oven and bake for 30 minutes, or until the top is golden and the dish is bubbling.

Video

Notes

Grease your pan to stop the casserole from sticking and burning.
Use unsalted butter because other ingredients like cheese, ham, and mustard are already salty.
When you mix chicken broth and milk with flour, whisk it well to make it smooth and keep whisking while cooking to avoid lumps.
Store in the fridge for up to 4 days or freeze it for 3 months.
Reheat it in the microwave for 4 minutes or in the oven at 350°F for 12 minutes. If it's frozen, heat it in the oven for 25-30 minutes.

Nutrition