Chicken Cordon Bleu Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
679 kcal
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Course
Main Course
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Cuisine
American
Chicken Cordon Bleu Casserole
Description
This casserole starts by layering cooked shredded chicken, thinly sliced ham, and Swiss cheese in a buttered baking dish. A smooth white sauce is prepared by making a roux of butter and flour, then gradually whisking in milk until thickened. Lemon juice and Dijon mustard provide brightness and depth, while salt, smoked paprika, and black pepper add balanced seasoning.
The sauce is poured evenly over the meat and cheese layers. A topping of melted butter combined with panko breadcrumbs is spread over the casserole, forming a golden, crunchy crust when baked at 350°F. This texture contrasts nicely with the creamy inner layers.
This casserole is suitable as a hearty main dish. Leftovers can be refrigerated or frozen and reheated in the oven or microwave.
Storing in airtight containers preserves freshness for up to four days refrigerated or three months frozen. Reheating fully ensures the dish remains moist and flavorful.
Ingredients
For the Casserole
- 5 cups chicken cooked and shredded
- ½ pound ham chopped, thinly sliced, deli-style
- ¼ pound swiss cheese or 2 cups shredded mozzarella or provolone cheese, thinly sliced
For the White Sauce
- 4 Tablespoons butter
- ¼ cup flour
- 3 cups milk
- 1 Tablespoons lemon juice
- 1 Tablespoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
For the Topping
- 2 cups panko breadcrumbs
- 5 Tablespoons butter melted
Instructions
For the Casserole
- Preheat oven to 350 degrees Fahrenheit. Butter or lightly spray a 9x13 baking dish.
- Put shredded chicken evenly in the bottom of the baking dish.
- Sprinkle the chopped ham over the top of the chicken.
- Lay the slices of cheese over the ham, or sprinkle the shredded cheese over the ham.
For the White Sauce
- Melt the butter in a medium-sized saucepan over medium heat.
- Once the butter is melted, add the flour all at once and stir to make a roux. (It will look like thick paste).
- Once it is smooth and bubbly, slowly pour in the milk while stirring quickly or using a whisk to make a smooth sauce.
- Continue to cook over medium heat, stirring constantly, until the sauce thickens.
- Add the lemon juice, Dijon mustard, salt, paprika, and pepper.
- Bring the sauce barely to a boil and then remove from the heat.
- Pour over the chicken, ham, and cheese.
For the Topping
- Melt the butter in the microwave in a medium-sized bowl. Be sure to loosely cover the bowl to keep the butter from spattering.
- Remove the bowl from the microwave and mix in the Panko.
- Sprinkle over the top of the casserole.
- Bake uncovered for 30-35 minutes. Let cool for 10-15 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months in a sealed container.
- Reheat leftovers thoroughly in the oven or microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 679 kcal
% Daily Value*
| Calories | 679kcal | 34% |
| Carbohydrates | 25g | 8% |
| Protein | 38g | 76% |
| Fat | 47g | 72% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 1108mg | 46% |
| Potassium | 526mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1018IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 368mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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