5.0 from 9 votes
Chicken Cordon Bleu Casserole Recipe
A lot of times when people think of Chicken Cordon Bleu Casserole, they think of a version they grew up with that uses "cream of" style condensed soups with with sour cream. This one is not that. This version has a creamy Dijon Parmesan sauce that's poured of a yummy combination of chicken, ham, and Swiss. It's all brought together with a crispy, crunchy breadcrumb topping that will remind you of the crispy breading on Chicken Cordon Bleu.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 12 people
Calories: 365 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 6 cups cooked shredded chicken
- 8 ounces diced ham
- 8 ounces Swiss cheese grated
Sauce
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 3 cups milk
- 2 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/3 cup shredded Parmesan cheese
- 1 dash Worcestershire sauce
Crumb Topping
- 4 tablespoons melted butter
- 1 1/4 cup Panko bread crumbs
- 1/4 cup Parmesan Cheese
- finely chopped parsley optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 oven safe baking dish with nonstick spray and set it aside.
- Add the chicken and ham to the casserole dish. Sprinkle the Swiss cheese over the top of the chicken and ham mixture.
- In a skillet add the butter and let it melt.
- Add in the flour and whisk until it creates a smooth bubbly roux.
- Slowly pour in the milk, whisking while adding.
- Once the milk is fully added and there are no clumps, add in the Dijon mustard, garlic powder, salt, black pepper, parmesan, and Worcestershire sauce.
- Once it's smooth, pour the sauce over the Swiss cheese.
- Combine the melted butter, panko bread crumbs, and parmesan cheese in a small bowl.
- Sprinkle the breadcrumb mix over the top of the sauce.
- Bake uncovered in the oven for 45 minutes. Remove it from the oven and let it cool for 10-15 minutes. The sauce will thicken as it cools.
Cup of Yum
Notes
- I highly recommend freshly grated parmesan cheese for the sauce. The pre-shredded cheese has an anti-caking agent on it that prevents it from melting as well.
- Don't let your roux cook too long. You aren't looking to darken the roux, just let it cook quickly.
- Make sure your shredded chicken doesn't have a lot of liquid. It can cause your sauce to be watery.
Nutrition Information
Serving
1g
Calories
365kcal
(18%)
Carbohydrates
11g
(4%)
Protein
31g
(62%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
109mg
(36%)
Sodium
756mg
(32%)
Potassium
291mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
522IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
314mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 365
% Daily Value*
| Serving | 1g | |
| Calories | 365kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 109mg | 36% |
| Sodium | 756mg | 32% |
| Potassium | 291mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 314mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.