Chicken Cordon Bleu Casserole

Anita and I really enjoyed the flavors of this super-simple chicken Cordon Bleu casserole. Tender chicken with a bit of ham, 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.

Chicken Cordon Bleu Casserole

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.

If I’m feeling adventurous the next time I make this chicken Cordon Bleu casserole I might try a little twist or two. Pepper jack cheese instead of Swiss for a nice kick to the sauce, and 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.

Also try my paprika chicken with sour cream gravy.

Chicken Cordon Bleu Casserole
Print Pin
No ratings yet

Chicken Cordon Bleu Casserole

 Tender chicken with a bit of ham, 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.
Course Main
Cuisine American
Keyword casserole, chicken, ham
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 556kcal
Author Mike

Ingredients

For the casserole

  • 4 chicken breasts boneless, skinless, butterflied
  • 8-10 slices deli sandwich meat ham, thin
  • 1 1/2 cups Swiss cheese shredded
  • 1 cup Panko breadcrumbs
  • 3 tablespoons Parmesan cheese freshly grated
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons unsalted butter melted

For the sauce

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.

Nutrition

Calories: 556kcal | Carbohydrates: 14g | Protein: 51g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1092mg | Potassium: 794mg | Fiber: 1g | Sugar: 3g | Vitamin A: 707IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 2mg

Nutritional values are approximate.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.