Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole delivers all the sophisticated flavors of the classic French-inspired dish without the tedious rolling and breading. It is a comforting, creamy meal that transforms simple ingredients like rotisserie chicken and deli ham into a family favorite.

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Cook Time 45

Resting Time 5

Course: Casserole, Main Course

Cuisine: French-inspired

Calories: 489

Ingredients Equipment Method Notes

Ingredients

1 rotisserie chicken skin removed and shredded
2 cups fully cooked ham cubed
4 ounces Swiss cheese thinly sliced
1/4 cup butter cubed
1/4 cup all-purpose flour
2-1/2 cups 2% milk
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups panko bread crumbs
6 tablespoons butter melted
1-1/2 teaspoons dried parsley flakes

Equipment

13x9x2-inch baking dish
Small Saucepan
Whisk
Small Bowl

Method

Preheat your oven to 350°F and grease a 13x9x2-inch baking dish.
Arrange the shredded rotisserie chicken evenly in the bottom of the prepared baking dish, sprinkle the cubed ham over the chicken, then top with a single layer of the Swiss cheese slices.
1 rotisserie chicken, 2 cups fully cooked ham, 4 ounces Swiss cheese
In a small saucepan over medium heat, melt the 1/4 cup of cubed butter, then stir in the flour until a smooth paste forms to create a roux.
1/4 cup butter, 1/4 cup all-purpose flour
Gradually whisk the milk into the roux, cooking and stirring constantly for 2 to 3 minutes until thickened; remove from heat and stir in the lemon juice, Dijon mustard, salt, and pepper.
2-1/2 cups 2% milk, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper
Pour the hot sauce evenly over the layer of cheese in the baking dish.
In a small bowl, combine the panko bread crumbs, 6 tablespoons of melted butter, and the dried parsley, tossing to coat before sprinkling evenly over the top of the casserole.
1-1/2 cups panko bread crumbs, 6 tablespoons butter, 1-1/2 teaspoons dried parsley flakes
Bake uncovered for 40 to 45 minutes until the sauce is bubbling and the crumbs are golden brown, then let stand for 5 minutes before serving.

Notes

To ensure the smoothest sauce possible, gradually add the milk to your roux while whisking constantly to avoid lumps. Allow the casserole to stand for at least five minutes before serving to ensure clean, attractive slices.