Chicken Cordon Bleu Casserole

Easy Chicken Cordon Bleu Casserole Recipe

This recipe is basically my classic Chicken Cordon Bleu turned into a casserole! The dish is a cinch to throw together in just a matter of minutes before you put it into the oven to bake. It’s a whole new way to enjoy all the deliciousness of the classic that is just as tasty with fewer steps and less cleanup. A totally win and perfect weeknight meal! But if you’ve never had Chicken Cordon Bleu you are in for a real treat! Essentially, just like my Cheese and Prosciutto Stuffed Chicken Breasts, the classic version of this dish is chicken breast that is stuffed with ham and cheese and then breaded and fried. Yet, Chicken Cordon Bleu is then topped with a Parmesan Dijon sauce to finish. It’s incredible! However, in this casserole recipe, instead of stuffing the chicken and topping it with sauce, we are going to stir it all together, top it with panko breadcrumbs, and bake it in the oven. And a total bonus! This version is actually a bit healthier than the original because the chicken isn’t breaded and fried. I won’t lie, it’s indulgent, but it is a little friendlier to your waistband than the classic. Just serve it with a fresh tossed salad and you are all set! You seriously can’t go wrong with this delicious Chicken Cordon Bleu Casserole recipe that your whole family will love!

Sauce

Butter – Always use unsalted butter in cooking to control the amount of added salt. Onion – Brown or yellow onion works best, but you can use any type of onion you have on hand. Garlic – Use freshly minced garlic for the best flavor. Jarred garlic will work, but can sometimes have a bitter taste due to the preservatives. Flour – Basic all-purpose flour is all you need. Chicken Broth – I like to use low-sodium broth to limit the amount of sodium. Milk – Any type of milk will work. However, if you use a non-dairy alternative, I recommend using one with a mild flavor. Chicken Bouillon Cube – Adds a little more chicken flavor and a bit of saltiness to the dish. Dijon Mustard – Smooth works best, but if you have grainy that will be okay as well. Dijon mustard has white wine in it which gives the sauce its refined French flavor. Salt – A dash of salt enhances all the flavors and brings the sauce to life. Black Pepper – Use freshly ground black pepper if you have it on hand.

Casserole

Chicken – You will need cooked chicken that has either been shredded or chopped up into small pieces. Ham – Any type of ham will work. Swiss Cheese – Shredded Swiss cheese works best, you can also chop up some slices if you can’t find it sold in a block or shredded. You can also use provolone or mozzarella if you prefer a milder flavored cheese. Parmesan Cheese – Freshly shredded Parmesan cheese creates the best silky consistency for your sauce.

Topping

Panko Breadcrumbs – Creates a yummy crispy finish to the casserole. Butter – Use unsalted butter. The panko breadcrumbs are already salted.

This simple recipe is broken down into 2 easy steps. Making the creamy sauce and assembling the casserole. Both are super easy and once the dish is in the oven your work is done! It’s seriously the most effortless way to enjoy delicious chicken cordon bleu!

Preheat The Oven

The first thing you need to do is preheat your oven to 400°F (204°C) so that it is already hot once your casserole is assembled. Then spray a 9×13-inch casserole dish with non-stick cooking spray. You can also grease it with vegetable oil if you prefer.

Sauté The Onions And Garlic

Now we can begin the sauce! Melt the butter over medium heat in a medium saucepan. Then add the chopped onions and sauté for about 3 minutes or until they are both soft and translucent. Now, toss in the minced garlic and cook for just 30 seconds more until it’s aromatic.

Create The Roux And Finish The Sauce

Now that your garlic and onions have been cooked to perfection, you need to create the roux, which is how the sauce is thickened. To do this, just sprinkle the flour over the onion mixture in the pot and cook it for 30 seconds while stirring. Then whisk the chicken broth and milk into the flour mixture until smooth. Now, add the chicken bouillon, Dijon mustard, salt, and black pepper and cook everything together for 4 to 6 minutes while stirring occasionally. The mixture will thicken as it cooks.

Assemble The Casserole

Once the sauce has been made you can assemble the casserole! To begin, layer the shredded chicken on the bottom of the baking dish followed by the diced ham. Next, pour the sauce evenly over the chicken and ham. Then top with the shredded Swiss cheese and Parmesan cheese. When doing this try your best to layer the ingredients as evenly as possible for the best results.

Make The Topping

The final step before baking the casserole is to make the topping! And all you have to do is mix the panko bread crumbs with the melted butter. Then sprinkle the topping evenly over the casserole and it’s ready to go into the oven!

Bake And Serve

The best part! It’s time to bake. Transfer the assembled casserole to the preheated oven and bake it for 30 minutes. When it’s done it should be golden brown on top and bubbly. Then remove it from the oven and let it sit for about 5 minutes before serving.

What Is A Roux?

Roux is a French term for what is basically just a combination of fat and flour that is cooked together to thicken sauces. Classic roux is typically equal parts of fat and flour by weight, but there are other ways to create roux as we did in this recipe by simply sprinkling the flour.

What Kind Of Chicken Can I Use?

This recipe is really flexible in terms of what type of cooked chicken you can use. For the least amount of work, I like to use a store-bought rotisserie chicken. But you can bake or boil your own chicken and shred it if you prefer.

Storage

You can store chicken cordon bleu casserole in an airtight container or wrapped well in plastic wrap in the fridge for up to 4 days or in the freezer for up to 3 months! To reheat the leftovers, just put it in the microwave for about 4 minutes on medium heat or in the oven at 350°F (177°C) for about 12 minutes. If frozen, the best option is to reheat it in the oven for 20 to 25 minutes.

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title: “Chicken Cordon Bleu Casserole” ShowToc: true date: “2024-10-24” author: “Matthew Mahurin”

Chicken Cordon Bleu Casserole

This recipe is the ultimate comfort food, and has all of the essentials when it comes to easy dinner ideas:

It’s easy to make it ahead of time and refrigerate or freeze to bake another day. Leftovers freeze well for easy lunches or dinners. It’s a great way to use up leftover chicken or ham. The flavors blend together so well, your family will love this recipe!

Let’s go into what you need, how to make it, and PRO Tips for this recipe.

How to Make It

**See recipe card below this post for ingredient quantities and full instructions.

Saute onions, garlic, and seasonings in butter. Add olive oil, chicken broth, and rice.

Bring to a boil, reduce to a simmer. Cover tightly and steam for 15 minutes, don’t stir.

Remove from heat and let it sit with the lid on for 10 minutes. This allows any rice on the bottom of the pot to release.

Add cream of chicken soup, sour cream, milk, Dijon mustard, cheddar + Parmesan cheese, and cooked chicken/ham. Stir to combine.

Transfer to a lightly greased casserole dish.

Top with Swiss cheese, cover, and bake at 375° for 15 minutes.

Combine breadcrumbs/melted butter and sprinkle over the casserole, bake uncovered for 10 more minutes.

Let sit 5 minutes prior to serving.

PRO Tips For Chicken Cordon Bleu Casserole

How to Prevent Rice from Sticking to the Pot:

Place the rice in a strainer and rinse in cool water for 1 minute to remove excess starch, which will help to keep it from sticking. Adding 1 tablespoon of olive oil to the chicken broth prior to adding the rice. Don’t mix the rice while it cooks as this releases starch and makes it stickier. Make sure the lid is on tightly to prevent steam from escaping. Let the rice sit for 10 minutes after steaming to allow any rice on the bottom to release. Don’t use minute rice. Stick to long grain white rice, it’s creamier and less sticky. If you prefer to use brown rice or any other variety, refer to the package for the required amount of liquid and cooking time.

Other Tips:

To add broccoli, add 2 cups of fresh florets to the rice halfway through steaming and replace the lid. This is the brand of cheddar that I prefer to use as it melts really well. Refrain from using extra sharp or aged cheddar as it won’t be nearly as creamy or melt as well. Shred the cheese from a block, avoid using bagged shredded cheese as it contains cellulose which prevents it from melting as well. Sodium: Consider using unsalted butter and reduced sodium chicken broth to control the salt in this recipe.

Make-Ahead Method

This casserole can be assembled ahead of time and refrigerated for up to 2 days prior to baking. You can also freeze the unbaked casserole for another day. To reheat, let it defrost in the fridge overnight.

To Bake:

Let it sit out for 30 minutes prior to baking. Cover and bake at 350° for 25-30 minutes.

Storage

Refrigerate in an airtight container for up to 3 days or freeze in an airtight container for up to 3 months. Frozen leftovers can be microwaved for a quick lunch.