Description
This Chicken Cordon Bleu Casserole is a comforting and creamy baked dish combining shredded chicken, deli ham, and Swiss cheese layered over cubed bread and topped with a crispy Parmesan-panko crust. Infused with Dijon mustard and seasoned cream sauce, it delivers a rich and satisfying meal perfect for family dinners or gatherings.
Ingredients
Scale
Protein and Dairy
- 3 cups cooked shredded chicken breast
- 6 slices deli ham, chopped
- 2 cups shredded Swiss cheese
- 1 cup milk
- 1/2 cup heavy cream
- 4 tablespoons butter, melted (divided)
- 1/2 cup grated Parmesan cheese
Bread and Topping
- 3 cups cubed day-old bread
- 1/2 cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley
Seasonings and Others
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Layer Bread and Meats: Spread the cubed day-old bread evenly on the bottom of the prepared dish. Layer the shredded chicken breast evenly over the bread, then add the chopped deli ham followed by a generous layer of shredded Swiss cheese.
- Make the Cream Sauce: In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for about 1 minute to remove the raw flour taste. Gradually whisk in chicken broth, milk, and heavy cream until the mixture is smooth and starts to thicken.
- Season the Sauce: Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Continue cooking until the sauce slightly thickens to creamy consistency.
- Assemble the Casserole: Pour the prepared cream sauce evenly over the layered casserole ingredients in the baking dish, making sure to cover all layers thoroughly.
- Prepare the Topping: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and the remaining melted butter. Mix well and sprinkle this topping evenly over the casserole surface for a crispy golden crust.
- Bake: Bake the casserole in the preheated oven for 30 to 35 minutes until it is bubbly and the topping turns a golden brown color.
- Rest and Garnish: Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley to add a pop of color and fresh flavor.
Notes
- Rotisserie chicken works well for this recipe and saves time.
- Gruyere cheese can be substituted for Swiss cheese for a richer flavor.
- For extra crunch, add additional panko breadcrumbs to the topping.
