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My wife and I really enjoyed the flavors of this super-simple chicken Cordon Bleu casserole. Tender chicken with a bit of ham and crunchy breadcrumb topping. And of course that wonderful Dijon mustard flavor in a creamy cheesy sauce. This is the perfect quick and easy meal for a cool late-winter evening.
This is not fancy fru-fru food. There are a good number of ingredients, but they’re all simple and mostly stuff we had on-hand. The steps are pretty straight-forward. The end result is worth it. They look like they were complicated to prepare. And they taste like they were complicated to prepare. But they were not. And only you need to know that!
Use Thin Chicken Cuts
I prefer to butterfly chicken breasts in just about any recipe where I need them. They cook up more evenly, and a bit quicker. And I like the texture better. I like a big ole thick beef steak, but that’s about the only time I need my meat cut thick. For chicken, I think thinner is better.
There are two ways to do this. The hard way and the easy way. The hard way isn’t really butterflying as much as pounding the chicken until it’s thin. That can also tenderize it at the same time. But it can take a while. The other is by slicing them horizontally, not quite in half though. You put your hand on top and slide a knife into the chicken, parallel to your cutting board. You cut across until you’re almost through the breast. Remove your knife and open the chicken like a book. The ‘spine’ is where you didn’t make a cut. Boom! A large thin breast ready for cooking!
Spice It Up
If I’m feeling adventurous the next time I make this chicken Cordon Bleu casserole I might try a little twist or two. Maybe use pepper jack cheese instead of Swiss for a nice kick to the sauce. Or maybe add a pinch or two of cayenne in with the breadcrumbs. Oh, this dish is great as it is, but I hardly ever pass up the opportunity to add some heat.
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Also try my paprika chicken with sour cream gravy.
Chicken Cordon Bleu Casserole
Equipment
Ingredients
For the casserole
- 4 chicken breasts boneless, skinless, butterflied
- 8-10 slices deli sandwich meat ham, thin
- 1 ½ cups Swiss cheese shredded
- 1 cup Panko bread crumbs
- 3 tablespoons Parmesan cheese freshly grated
- ½ teaspoon Kosher salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons unsalted butter melted
For the sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- ½ cup chicken broth
- ½ tablespoon Dijon mustard or Creole mustard
- 1 teaspoon Worcestershire sauce
- pinch kosher salt
- pinch ground white pepper
Instructions
- Preheat your oven to 350 F.
- Spray a 9″ x 13″ baking dish with non-stick spray.
- Layer chicken in the bottom of the dish.
- Top the chicken with the ham sandwich meat and sprinkle with the Swiss cheese.
- In a bowl, combine the Panko bread crumbs, Parmesan cheese, salt and pepper.
- Sprinkle the Panko mixture over the top of the chicken.
- Drizzle with the melted butter and bake for 35-40 minutes or until the chicken is done and the Panko has started to brown. Place under the broiler for a minute or two to brown further if desired.
- Serve with sauce.
For the sauce
- Melt the butter in a medium saucepan.
- Whisk in the flour and cook for 3 minutes.
- Whisk in the milk and broth.
- Continue whisking until the sauce thickens.
- Whisk in the mustard, Worcestershire sauce and salt and pepper and serve.
Notes
Nutrition
Nutritional values are approximate.
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