Chicken Cordon Bleu Casserole Recipe
A lot of times when people think of Chicken Cordon Bleu Casserole, they think of a version they grew up with that uses "cream of" style condensed soups with with sour cream. This one is not that. This version has a creamy Dijon Parmesan sauce that's poured of a yummy combination of chicken, ham, and Swiss. It's all brought together with a crispy, crunchy breadcrumb topping that will remind you of the crispy breading on Chicken Cordon Bleu.
Servings: 12 people
Ingredients
- 6 cups cooked shredded chicken
- 8 ounces diced ham
- 8 ounces swiss cheese grated
Sauce
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 3 cups milk
- 2 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/3 cup shredded parmesan cheese
- 1 dash Worcestershire sauce
Crumb Topping
- 4 tablespoons melted butter
- 1 1/4 cup panko bread crumbs
- 1/4 cup parmesan cheese
- finely chopped parsley optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 oven safe baking dish with nonstick spray and set it aside.
- Add the chicken and ham to the casserole dish. Sprinkle the Swiss cheese over the top of the chicken and ham mixture.
- In a skillet add the butter and let it melt.
- Add in the flour and whisk until it creates a smooth bubbly roux.
- Slowly pour in the milk, whisking while adding.
- Once the milk is fully added and there are no clumps, add in the Dijon mustard, garlic powder, salt, black pepper, parmesan, and Worcestershire sauce.
- Once it's smooth, pour the sauce over the Swiss cheese.
- Combine the melted butter, panko bread crumbs, and parmesan cheese in a small bowl.
- Sprinkle the breadcrumb mix over the top of the sauce.
- Bake uncovered in the oven for 45 minutes. Remove it from the oven and let it cool for 10-15 minutes. The sauce will thicken as it cools.
Video
Notes
- I highly recommend freshly grated parmesan cheese for the sauce. The pre-shredded cheese has an anti-caking agent on it that prevents it from melting as well.
- Don't let your roux cook too long. You aren't looking to darken the roux, just let it cook quickly.
- Make sure your shredded chicken doesn't have a lot of liquid. It can cause your sauce to be watery.
Nutrition
Serving: 1g | Calories: 365kcal | Carbohydrates: 11g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 109mg | Sodium: 756mg | Potassium: 291mg | Fiber: 1g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 0.1mg | Calcium: 314mg | Iron: 2mg