Chicken Cordon Bleu Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
580 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Cordon Bleu Casserole
Description
This casserole starts by sautéing onions and garlic, then creating a smooth roux with flour, chicken broth, milk, and crumbled chicken bouillon. Dijon mustard adds tangy depth to the sauce, seasoned with salt and pepper. The sauce is poured over cooked chicken and ham layered in a baking dish.
Shredded Swiss and Parmesan cheese are added on top before sprinkling a mixture of panko breadcrumbs and melted butter. Baking at 400°F for 30 minutes melts the cheese completely and crisps the breadcrumb topping, providing a contrast of textures.
The combination of chicken, ham, and cheeses delivers the signature flavors of chicken cordon bleu in an easy baked format. The creamy sauce keeps the casserole moist and flavorful. It’s suitable as a main dish served with sides like vegetables or salad.
Notes emphasize using unsalted butter due to the saltiness of other ingredients. Thorough whisking when adding liquids to the roux prevents lumps. Greasing the baking dish well prevents sticking. Leftovers can be refrigerated up to 4 days or frozen for 3 months and reheated by microwave or oven.
Ingredients
Sauce
- 3 tablespoons butter unsalted
- 1 small onion chopped
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 chicken bouillon cube crumbled
- 1 tablespoon Dijon mustard
- salt to taste
- black pepper to taste
Casserole
- 4 cups chicken shredded or cut into small pieces, cooked
- 2 cups ham diced
- 1½ cups swiss cheese shredded
- ½ cup Parmesan Cheese
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 400°F. Spray a 9x13-inch casserole dish with cooking spray.
Make the sauce
- In a medium saucepan melt the butter over medium heat. Add the onion and sauté for 3 minutes until the onion softens. Add the garlic and cook for 30 seconds until aromatic.
- Sprinkle the flour over the onion and stir. Cook for 30 seconds then whisk in the chicken broth and milk. Add the chicken bouillon, mustard, salt and pepper. Cook for 4 to 6 minutes, stirring occasionally.
Assemble the casserole
- Layer the chicken on the bottom of the casserole dish, followed by the ham. Pour the sauce over the chicken ham evenly. Top with Swiss cheese and Parmesan cheese.
- In a small bowl combine the Panko breadcrumbs with the melted butter. Sprinkle the breadcrumbs over the casserole evenly.
- Transfer the casserole dish to the preheated oven and bake for 30 minutes until golden and bubbly.
Notes
- Use unsalted butter to avoid excess salt because of the ham, cheese, and bouillon.
- Whisk the sauce mixture thoroughly when adding liquids to avoid lumps.
- Grease the baking dish well to prevent sticking and burning of the casserole.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat refrigerated leftovers in the microwave for about 4 minutes or oven at 350°F for 12 minutes; frozen casseroles reheat best in the oven for 20-25 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 580kcal | 29% |
| Carbohydrates | 15g | 5% |
| Protein | 48g | 96% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 158mg | 53% |
| Sodium | 1100mg | 46% |
| Potassium | 516mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 431mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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