Chicken Cordon Bleu Casserole

Cordon bleu casserole in white dish with serving spoon.

5 from 6 votes

A cheesy chicken casserole with all the elements and flavors of traditional Cordon Bleu. No pounding or rolling chicken breasts!

Prep Time15

Cook Time25

Total Time40

Course: Entree

Cuisine: American, International

Servings: servings

Calories: 527kcal

Author: Anecia Hero

Equipment

whisk
12" inch skillet
4 quart casserole dish (9 x 13)

Ingredients

Chicken Stuffing and Coating

2 pounds chicken breasts, cut into 1" inch cubes
2 tablespoons unsalted butter (to cook the chicken)
1 cup shredded Swiss cheese, divided (½ for the sauce; ½ for the topping)
½ cup shredded Monterey Jack cheese
½ cup diced ham
1 teaspoon Kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
3 tablespoons unsalted butter( for the sauce)
3 tablespoons all-purpose flour (for the sauce)
1 cup milk
1 cup chicken broth
2 tablespoons Dijon mustard
½ teaspoon Kosher salt (for sauce)
⅛ teaspoon ground white pepper (for sauce)
1½ cups Panko breadcrumbs
3 tablespoons unsalted melted butter (for the Panko crumbs)
1 tablespoon dried parsley

Instructions

Preheat oven to 375ºF; butter a 9 x 13 baking dish
Cut chicken into 1" inch cubes and set aside
2 pounds chicken breasts, cut into 1" inch cubes
In a small bowl, combine chicken seasoning and set aside; sprinkle seasoning mix over chicken and toss until all the pieces are coated with the seasoning
1 teaspoon Kosher salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder
In a 12" inch skillet on medium heat, add butter and chicken pieces in a single layer; flip the chicken until all pieces are white- about 3 minutes. (The chicken will not be cooked through at this point); transfer chicken to a plate and set aside
2 tablespoons unsalted butter (to cook the chicken)
In the same skillet you used for the chicken, turn the heat down to low and add butter; once butter is melted, sprinkle in flour and whisk together for 1 minute; gradually add in milk and chicken while whisking constantly; cook sauce for 2-3 minutes until it begins to thicken then remove it from the heat
3 tablespoons unsalted butter( for the sauce), 3 tablespoons all-purpose flour (for the sauce), 1 cup milk, 1 cup chicken broth
Add Dijon mustard, salt and white pepper to sauce; combine well; add half of the Swiss cheee and all of the Monterey Jack cheese; cook on low, stirring continuously until the cheese is smooth and melted
2 tablespoons Dijon mustard, ½ teaspoon Kosher salt (for sauce), ⅛ teaspoon ground white pepper (for sauce), ½ cup shredded Monterey Jack cheese
Pour one cup of the sauce into the bottom of the baking dish; then add the chicken in a single layer; sprinkle the diced ham. Sprinkle remaining Swiss cheese and pour the remaining sauce over the casserole
½ cup diced ham
In a mixing bowl, combine Panko crumbs, dried parsley and melted butter; combine well and distribute evenly over the casserole; bake uncovered on the middle rack for 20-30 minutes or until the top gets a nice golden brown
1½ cups Panko breadcrumbs, 1 tablespoon dried parsley, 3 tablespoons unsalted melted butter (for the Panko crumbs)

Notes

I use unsalted butter in this recipe; if you use salted butter, you may want to taste it before adding in more salt.

Nutrition