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chicken cordon bleu casserole

(3 ratings)
zachsbiggestfan avatar
Blue Ribbon Recipe by
Phyllis Gesch
@zachsbiggestfan
Round Rock, TX

I was asked to make a casserole for a family at our school who had lost a child - this big, warm, food-hug was one of the first things to pop in my mind. This dish looks labor intensive, but it's really so easy. I cut corners and used a cooked rotisserie chicken from the grocery store, which made things even faster.

Blue Ribbon Recipe

Hearty and creamy, this casserole truly tastes like chicken cordon bleu but so much easier. I love the layering technique and the Panko topping gives this casserole a little crunch. The cream sauce brings all the flavors together. I used a deli chicken and this made this a cinch. An easy weeknight dinner your family will love. This will be a big hit at potlucks too!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For chicken cordon bleu casserole

  • 1
    chicken, cooked & shredded
  • 1/2 lb
    deli-style honey ham, thinly sliced
  • 1/4 lb
    baby Swiss, thinly sliced
  • 4 Tbsp
    butter
  • 4 Tbsp
    flour
  • 3 c
    whole milk - must be whole!
  • 2 Tbsp
    lemon juice, fresh
  • 1 Tbsp
    Dijon mustard
  • 3/4 tsp
    salt
  • 1/2 tsp
    smoked paprika
  • 1/4 tsp
    white pepper
  • 1 1/2 c
    Panko bread crumbs
  • 4 Tbsp
    butter, melted
  • 1/2 tsp
    seasoning salt
  • 1 1/2 tsp
    dried parsley

How To Make chicken cordon bleu casserole

  • 1
    Preheat oven to 350. Butter the bottom and sides of a 13x9-in baking dish.
  • 2
    Cover the bottom of the baking dish with the cooked, shredded chicken.
  • 3
    Rough chop the ham and scatter that over the layer of chicken.
  • 4
    Layer the Swiss cheese on top of the ham and chicken.
  • 5
    TO MAKE THE SAUCE: Put the 4 tbsp of butter into a medium-sized pot and melt over medium heat. Quickly stir in the flour to make a roux.
  • 6
    Without browning the roux, once it is smooth & bubbly, slowly pour in the cold milk. Whisk briskly to make a smooth sauce. Cook over medium heat until the sauce thickens, and you can coat the back of a spoon.
  • 7
    Stir in the lemon juice, Dijon mustard, salt, smoked paprika, and white pepper.
  • 8
    Bring the sauce to a low boil, then remove from heat.
  • 9
    Pour sauce evenly over the casserole, being mindful to get some of it around the edges of the pan.
  • 10
    TO MAKE THE TOPPING: Melt the last of your butter in the microwave in a medium sized bowl. Once melted, take the bowl out and stir in the Panko bread crumbs and dried parsley.
  • 11
    Layer over the top of your casserole.
  • 12
    Bake uncovered for 45 minutes, or until the topping has become golden brown and the casserole is bubbly. Let it sit about 5 minutes before serving. ENJOY!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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