Chicken Cordon Bleu Casserole (Printable)
Layered chicken, ham, Swiss and Dijon cream topped with Parmesan-Panko for a golden, comforting bake.
# What You Need:
→ Meats
01 - 4 cups cooked chicken breast, diced or shredded
02 - 1 cup cooked ham, diced
→ Dairy
03 - 2 cups Swiss cheese, shredded
04 - 1/2 cup Parmesan cheese, grated
05 - 2 cups whole milk
06 - 4 tablespoons unsalted butter
→ Vegetables
07 - 1 small yellow onion, finely diced
08 - 2 cloves garlic, minced
→ Dry Goods
09 - 1/4 cup all-purpose flour
10 - 1 cup Panko breadcrumbs
→ Condiments & Seasonings
11 - 2 tablespoons Dijon mustard
12 - 1/2 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon smoked paprika
# How to Make It:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Melt unsalted butter in a saucepan over medium heat. Add diced onion and minced garlic, cooking for 2 to 3 minutes until softened.
03 - Whisk in all-purpose flour and cook for 1 minute. Gradually add whole milk, whisking constantly until smooth. Simmer for 3 to 4 minutes until the mixture is slightly thickened.
04 - Incorporate Dijon mustard, kosher salt, black pepper, and smoked paprika. Remove the saucepan from heat.
05 - In the prepared baking dish, layer half of the cooked chicken, followed by all diced ham and half of the Swiss cheese. Repeat with remaining chicken and Swiss cheese.
06 - Pour the prepared sauce evenly over the layered ingredients in the baking dish.
07 - In a small mixing bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle the mixture evenly across the top.
08 - Bake the casserole uncovered for 30 to 35 minutes, until the topping is golden brown and the filling is bubbling around the edges.
09 - Allow the casserole to rest for 5 minutes before serving to ensure clean portions.
# Expert Tips:
01 -
- There is no fussy rolling or pounding required, but you still get all the elegant flavors in just one dish.
- The slightly smoky paprika and crunchy Parmesan topping will win over even casserole skeptics at your table.
02 -
- If you rush the roux or add milk too fast, your sauce could turn out lumpy and awkward.
- Grating your own cheese instead of buying pre-shredded makes a much smoother, silkier melt in the finished casserole.
03 -
- Letting the sauce cool slightly before pouring over the casserole helps prevent the cheese from splitting.
- Browning the breadcrumbs in a dry pan first can give an extra nutty flavor to the topping.