Chicken Cordon Bleu Casserole
All the classic flavors of chicken cordon bleu — creamy Dijon sauce, ham, Swiss cheese, and a crispy Panko topping — baked together in one easy casserole dish.
Equipment
- 2-quart casserole dish
- Small saucepan
- Whisk
Ingredients
- 3 tbsp unsalted butter for the sauce
- 2 garlic cloves grated or minced
- 3 tbsp all-purpose flour
- 0.5 cup chicken broth
- 1.5 cup milk skim or whole
- 1 tbsp Dijon mustard
- 1 tsp chicken or vegetable bouillon powder
- 0.25 cup Parmesan cheese freshly grated, for the sauce
- salt and black pepper to taste
- 2 tbsp fresh parsley optional, for garnish
- 2 cup fresh broccoli florets uncooked
- 4 cup cooked chicken rotisserie or poached, shredded or diced
- 2 cup diced ham turkey ham may be substituted
- 2 cup Swiss cheese shredded; Emmental, Jarlsberg, or mild white cheddar can be substituted
- 0.25 cup Parmesan cheese freshly grated, for the casserole layer
- 1 cup Panko breadcrumbs
- 2 tbsp unsalted butter melted, for the topping
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 2-quart casserole dish.
- Melt 3 tablespoons of butter in a small saucepan over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Reduce the heat to low and whisk in the flour. Cook for 1 full minute, whisking constantly, to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, then the milk, adding slowly to keep the sauce smooth and lump-free.
- Stir in the Dijon mustard, bouillon powder, and Parmesan cheese. Simmer gently, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. Season with salt and black pepper to taste.
- Spread the cooked chicken evenly across the bottom of the prepared casserole dish.
- Layer the raw broccoli florets over the chicken, then distribute the diced ham evenly over the top.
- Pour the Dijon cream sauce slowly and evenly over the chicken, broccoli, and ham layers.
- Sprinkle the shredded Swiss cheese and grated Parmesan evenly over the top of the casserole.
- In a small bowl, stir together the Panko breadcrumbs and melted butter until the crumbs are evenly coated. Sprinkle loosely over the cheese layer without pressing down.
- Bake uncovered for 30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- Remove from the oven and allow to rest for 5 minutes before serving. Garnish with fresh parsley if desired.
