Chicken Cordon Bleu Casserole
Hello! Hope you are all doing well! Today I’ve got a recipe for you that is easy to make, very filling and it tastes amazing.
My Man had chicken cordon bleu for the first time after joining the military and he loved it. So, of course, I learned to make it. It’s an amazing meal… a flattened chicken breast topped with ham and swiss that is rolled up and covered with bread crumbs. It’s a process to make, but overall not too difficult and it’s delicious.
Yesterday I decided to make chicken cordon bleu to use up some leftover ham that I had. I wasn’t really feeling like pounding out the chicken breasts and doing that whole process though. The Misplaced Redneck made a chicken cordon bleu casserole with his leftover Easter ham and really loved it. So, I decided that was the route I was going to take.
I cooked and sliced up 4 chicken breasts and sliced my ham into thin strips. I shredded and blended some cheese, came up with an awesome sauce and went to work.
Here’s what you’ll need:
3 – 4 chicken breasts (cooked and sliced)
1/2 – 1 lb ham (cooked and sliced into thin strips)
2 cups swiss cheese (shredded)
2 cups colby jack cheese (shredded)
1/2 cup parmesan cheese (shredded)
1/2 cup panko bread crumbs
6 TBSP butter
1 cup chicken broth
2 cups milk
2 TBSP dijon mustard
1/4 cup flour
1/2 tsp cayenne
1/2 TBSP smoked paprika
Salt & pepper to taste
Ok. Let’s do this!
Preheat oven to 350°
Grease a 9×13 baking dish with 1 TBSP butter.
Cook and slice your chicken breasts and slice your ham.
Shred the swiss and colby jack cheeses and mix together in a bowl.
Layer 1/3 of the sliced chicken in the bottom of the baking dish. Top with 1/2 of the ham and 1/2 cup of the cheese blend. Repeat this process one more time, ending with a layer of chicken on top.
In a sauce pan, over medium heat, melt the remaining butter.
Put the panko in a bowl. Pour half of the melted butter over the panko and mix well.
Add the shredded parmesan to the panko.
Whisk the flour into the remaining butter in the sauce pan and cook for 2 – 3 minutes, removing any lumps.
Add the dijon mustard, chicken broth, milk, cayenne, salt and pepper to the sauce pan. Whisk to combine. Cook until sauce starts to thicken.
Remove sauce pan from heat and add in 1 cup of the cheese mixture. Stir until cheese is melted.
Pour sauce over the casserole. Add remaining cheese and top with panko/parmesan mixture. Sprinkle with approximately 1/2 TBSP smoked paprika.
Place in oven and bake for 25 – 30 minutes, until top is browned and casserole is bubbling.
I served ours with a side of green beans. A salad would also go perfectly with this casserole.
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Chicken Cordon Bleu Casserole
Ingredients
- 3 – 4 chicken breasts cooked and sliced
- 1/2 – 1 lb ham cooked and sliced into thin strips
- 2 cups swiss cheese shredded
- 2 cups colby jack cheese shredded
- 1/2 cup parmesan cheese shredded
- 1/2 cup panko bread crumbs
- 6 TBSP butter
- 1 cup chicken broth
- 2 cups milk
- 2 TBSP dijon mustard
- 1/4 cup flour
- 1/2 tsp cayenne
- 1/2 TBSP smoked paprika
- Salt & pepper to taste
Instructions
- Preheat oven to 350°
- Grease a 9×13 baking dish with 1 TBSP butter.
- Cook and slice your chicken breasts and slice your ham.
- Shred the swiss and colby jack cheeses and mix together in a bowl.
- Layer 1/3 of the sliced chicken in the bottom of the baking dish. Top with 1/2 of the ham and 1/2 cup of the cheese blend. Repeat this process one more time, ending with a layer of chicken on top.
- In a sauce pan, over medium heat, melt the remaining butter.
- Put the panko in a bowl. Pour half of the melted butter over the panko and mix well.
- Add the shredded parmesan to the panko.
- Whisk the flour into the remaining butter in the sauce pan and cook for 2 – 3 minutes, removing any lumps.
- Add the dijon mustard, chicken broth, milk, cayenne, salt and pepper to the sauce pan. Whisk to combine. Cook until sauce starts to thicken.
- Remove sauce pan from heat and add in 1 cup of the cheese mixture. Stir until cheese is melted.
- Pour sauce over the casserole. Add remaining cheese and top with panko/parmesan mixture. Sprinkle with approximately 1/2 TBSP smoked paprika.
- Place in oven and bake for 25 – 30 minutes, until top is browned and casserole is bubbling