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This creamy chicken cordon bleu casserole transforms the classic rolled chicken dish into an easy, family-friendly dinner. The layers of tender chicken, savory ham, and melted Swiss cheese come together under a blanket of rich béchamel sauce and crispy Panko topping, creating all the flavors of traditional cordon bleu without the hassle of pounding and rolling chicken breasts.
I first made this casserole for a potluck dinner when I was short on time but wanted to bring something impressive. It was such a hit that it has become my go-to dish whenever company comes over unexpectedly.
Ingredients
- Shredded chicken: provides the tender base layer and absorbs the creamy sauce beautifully. Rotisserie chicken works wonderfully for convenience
- Black forest ham: adds a smoky depth and authentic cordon bleu flavor. Look for quality deli slices with minimal processing
- Swiss cheese: brings that distinctive nutty flavor that is essential to authentic cordon bleu. Choose a good melting Swiss like Emmental
- Unsalted butter: forms the base of both the sauce and topping allowing you to control the salt level throughout the dish
- Dijon mustard: adds a subtle tang that cuts through the richness. French Dijon provides the most authentic flavor
- Lemon juice: brightens all the flavors and balances the richness. Fresh is always preferable to bottled
- Garlic powder: infuses the sauce with aromatic flavor without the texture of fresh garlic
- Salt: enhances all the flavors in the dish. Kosher salt disperses more evenly than table salt
- Nutmeg: adds a warm traditional note to the béchamel sauce. Freshly grated makes a noticeable difference
- Cayenne pepper: provides a subtle heat that balances the richness without overwhelming the dish
- All-purpose flour: thickens the sauce to a silky consistency that coats each bite perfectly
- Whole milk: creates a luxuriously rich sauce. The fat content is important for proper texture
- Panko breadcrumbs: create that signature golden crunchy topping that contrasts with the creamy layers
- Parsley: adds a fresh pop of color and subtle herbal note to finish the dish
Step-by-Step Instructions
- Prepare the Base:
- Preheat your oven to exactly 350°F and thoroughly coat your casserole dish with nonstick spray to prevent any sticking. The spray helps with both serving and cleanup later. Spread the shredded chicken in an even layer across the entire bottom of the dish making sure to reach the corners for consistent flavor in every bite.
- Layer the Proteins and Cheese:
- Distribute the ham strips evenly over the chicken creating a complete layer that will add that signature smoky flavor throughout. Then arrange the Swiss cheese slices to completely cover the ham making sure to overlap slightly where needed. This cheese layer will melt into a beautiful blanket during baking and prevent the ham from drying out.
- Create the Béchamel Sauce:
- Melt butter in a medium saucepan over moderate heat until it begins to foam but before it browns. Whisk in the Dijon mustard lemon juice and seasonings until completely incorporated creating an aromatic base. The mixture should appear smooth and uniform before proceeding. Sprinkle the flour over this mixture while continuously whisking to prevent lumps from forming. Continue whisking for about 2 minutes until the mixture turns slightly golden and smells nutty indicating the flour has cooked properly.
- Develop the Sauce:
- Add the milk very gradually starting with just a quarter cup and whisking until completely smooth before adding more. This patience prevents lumps from forming in your sauce. Allow the completed sauce to simmer gently while whisking occasionally for a full 4 minutes until it reaches a thickness that coats the back of a spoon. You should be able to draw a line through the sauce on the spoon and have it hold its shape.
- Assemble the Casserole:
- Pour the thickened sauce evenly over the cheese layer ensuring it reaches all corners and edges of the dish. The sauce will find its way down through the layers during baking. Combine the Panko breadcrumbs with the softened butter using your fingers to create a crumbly texture with no dry breadcrumbs remaining. Sprinkle this mixture evenly across the top of the casserole creating a complete layer that will brown beautifully.
- Bake to Perfection:
- Bake uncovered for 30 to 40 minutes watching carefully during the final 10 minutes. The casserole is ready when the sauce bubbles around the edges and the Panko topping has turned a deep golden brown. Let the finished casserole rest for a full 5 minutes before serving as this allows the sauce to set slightly and makes for neater portions. Garnish with fresh parsley just before bringing to the table for a professional presentation.
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My favorite part of this dish is the contrast between the crunchy golden brown Panko topping and the creamy sauce beneath. I discovered this recipe during a particularly busy holiday season and my family now requests it more than the traditional rolled version. The way the Swiss cheese melts into the sauce creates pockets of gooey goodness that everyone fights over.
Make Ahead Options
This casserole works beautifully as a make ahead meal. You can prepare everything up to the baking step cover tightly with foil and refrigerate for up to 24 hours. When ready to bake remove from the refrigerator about 30 minutes before to take the chill off then bake as directed adding about 10 extra minutes to the cooking time. The sauce may thicken slightly in the refrigerator but will loosen up during baking.
Perfect Pairings
A simple green salad dressed with a bright vinaigrette makes the perfect companion to this rich casserole. The acidity cuts through the creamy sauce and refreshes the palate between bites. For a more substantial meal consider serving with roasted asparagus steamed green beans or buttered peas. A crusty French baguette is perfect for sopping up any extra sauce left on the plate.
Customize Your Casserole
The basic formula is endlessly adaptable to suit your preferences or pantry. Try smoked gouda in place of Swiss cheese for a deeper flavor profile. Turkey can substitute for ham if you prefer or add a layer of sautéed mushrooms for an earthy dimension. For extra indulgence mix a quarter cup of grated parmesan into the Panko topping before baking. The recipe welcomes creativity while maintaining the spirit of classic chicken cordon bleu.
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Frequently Asked Questions
- → Can I use pre-cooked rotisserie chicken?
Yes, pre-cooked rotisserie chicken works perfectly. Shred the meat and layer in the casserole dish as instructed.
- → What can I substitute for Swiss cheese?
Gruyère or mozzarella can be used as substitutes, both offering a similarly creamy and melty texture.
- → How do I make the sauce thicker?
If the sauce seems thin, simmer it a bit longer or add an extra tablespoon of flour to ensure a thicker consistency.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the casserole a day in advance, refrigerate it, and bake it when ready to serve.
- → Will the Panko topping stay crunchy if reheated?
Reheating in the oven instead of the microwave can help keep the Panko topping crunchy.