Description

This Irresistibly Comforting Chicken Cordon Bleu Casserole combines shredded chicken, black forest ham, and Swiss cheese baked under a creamy mustard sauce and crispy Panko breadcrumb topping. Perfectly layered and baked to golden perfection, this hearty casserole offers all the flavors of classic Chicken Cordon Bleu in a comforting, easy-to-make dish ideal for family dinners or gatherings.

Ingredients

Scale

Main Ingredients

5 cups cooked shredded chicken (rotisserie chicken works great)
9 ounces black forest ham (sliced into strips)
8 ounces Swiss cheese (sliced)

Sauce Ingredients

6 tablespoons unsalted butter (divided)
1 tablespoon Dijon mustard (can substitute with yellow mustard if needed)
1 tablespoon fresh lemon juice (optional)
1 teaspoon garlic powder
1/2 teaspoon salt (adjust according to preference)
1/4 teaspoon nutmeg (optional)
1/4 teaspoon cayenne pepper (optional)
6 tablespoons all-purpose flour (consider gluten-free alternatives)
3 cups whole milk (use half-and-half for richer texture)

Topping

1 1/2 cups Panko breadcrumbs (for crispy topping)
4 tablespoons unsalted butter (softened for topping)

Garnish

Chopped parsley (optional, for garnish)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking.
Layer Chicken: Evenly spread the shredded chicken across the bottom of the prepared casserole dish to form the first layer.
Add Ham Layer: Distribute the sliced black forest ham strips evenly over the chicken layer to add savory depth.
Add Cheese Layer: Arrange the slices of Swiss cheese evenly over the ham, overlapping slightly to cover the layer completely.
Melt Butter for Sauce: In a medium saucepan over medium heat, melt 6 tablespoons of unsalted butter to prepare the sauce base.
Add Flavorings: Whisk in Dijon mustard, lemon juice (if using), garlic powder, salt, nutmeg, and cayenne pepper to the melted butter for seasoning.
Create Roux: Sprinkle the all-purpose flour into the saucepan and whisk constantly over medium heat until it forms a smooth, thick paste without lumps.
Add Milk Gradually: Slowly pour in the milk a quarter cup at a time, whisking continuously after each addition to keep the sauce smooth.
Simmer Sauce: Let the sauce simmer gently for about 4 minutes until it thickens to a creamy consistency, continuing to whisk occasionally to prevent sticking.
Pour Sauce Over Layers: Carefully pour the finished sauce evenly over the Swiss cheese layer in the casserole dish, spreading it with a spatula if needed.
Prepare Topping: In a small bowl, mix the Panko breadcrumbs with 4 tablespoons of softened unsalted butter until the crumbs are evenly coated.
Apply Topping: Sprinkle and spread the buttery Panko mixture evenly over the top of the casserole to create a crunchy crust.
Bake Casserole: Place the uncovered casserole in the preheated oven and bake for 30 to 40 minutes until the sauce is bubbling and the breadcrumb topping is golden brown and crisp.
Rest and Garnish: Remove the casserole from the oven and allow it to rest for 5 minutes to set. Optionally, sprinkle with chopped parsley for a fresh, colorful finish before serving.

Notes

For a gluten-free option, substitute the all-purpose flour and Panko breadcrumbs with gluten-free alternatives.
If you prefer a richer sauce, replace whole milk with half-and-half.
Lemon juice and optional spices like nutmeg and cayenne pepper enhance the flavor but can be omitted according to taste preferences.
Using rotisserie chicken cuts down prep time and adds flavorful convenience.
Let the casserole rest after baking to help it set and make serving easier.
Chopped parsley adds a fresh visual contrast and a mild herbal note.