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Chicken Cordon Bleu Casserole
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Chicken Cordon Bleu Casserole

The classic flavors of chicken cordon bleu come together in this casserole of the same name.
Prep Time20 mins
Cook Time45 mins
Author: Terri @ that's some good cookin'

Ingredients

  • 1 whole cooked chicken about 6 cups, diced or shredded
  • 1/2 pound very thinly sliced deli-style honey ham I used Oscar Meyer Deli-style Honey Ham
  • 1/4 pound approximately thin-sliced Baby Swiss cheese, regular Swiss cheese is also acceptable (Baby Swiss recommended for taste and creaminess when melted)

For the sauce:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3-3 1/4 cups whole milk yes, you need the fat to help the sauce perform well
  • 2 tablespoons fresh squeezed lemon juice or the finely grated zest from one lemon if you are concerned about the lemon juice causing the sauce to break. I've never had a problem with the sauce breaking, but I acknowledge that this can happen.
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon white pepper

For the topping:

  • 1 1/2 cups panko bread crumbs
  • 4 tablespoons butter melted
  • 1/2 teaspoon seasoning salt I used Johnny's
  • 1 1/2 teaspoons crushed dried parsley

Instructions

  • Preheat oven to 350 degrees F. Butter a 9- x 13-inch baking dish. Set aside.
  • Put cooked shredded or diced chicken on the bottom of the baking dish.
  • Rough chop the ham and scatter it over the top of the chicken.
  • Lay the Swiss cheese on top of the ham.

For the sauce:

  • Melt the butter in a large sauce pot. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown!
  • Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium low heat, stirring constantly until the sauce thickens. Stir in the remaining sauce ingredients.
  • Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:

  • Melt the butter in the microwave in a medium sized microwaveable bowl. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt, and crushed dried parsley. Sprinkle over the top of the casserole.
  • Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown.
  • Remove from oven and allow to cool for 5-10 minutes prior to serving.

Notes

Since this recipe has appeared on the Tasty Kitchen Blog, there have been questions about the lemon juice causing the sauce to break. I have not encountered this problem. If you have any concerns about this happening with the sauce, I would suggest that you use lemon zest from one lemon in place of the lemon juice. Stir the zest into the sauce along with the mustard, salt, paprika, and white pepper.
This is an original recipe by Terri @ that's some good cookin'