I was an adult before I ever experienced Chicken Cordon Bleu. And it was love at first bite! Amazing!! So over the years I have made it, several times.
This past week I cooked a Spiral Ham, and with only two of us eating, I had a lot leftover! So what could I do with the leftovers? I decided to make Chicken Cordon Bleu, as a casserole! I made a sauce like I would for regular individual chicken cordon bleu, but made it all in a 9×13” baking dish.
My casserole was a hit! We loved it. Of course, we had leftovers, which I froze. I will be making this again because we so enjoyed it. I hope you’ll give it a try sometime.
Simple Chicken Cordon Bleu Casserole
5 cups cooked chicken…canned, shredded, rotisserie…whatever you choose
1/2 pound sliced deli ham, or leftover ham
9-12 slices Swiss cheese (depends on size of casserole dish)
4 Tbsp. Butter
1 Tbsp. Minced garlic
4 Tbsp. Flour
2 Tbsp. Lemon juice
1 Tbsp. Dijon mustard
1/2 tsp. Pepper
1 & 1/2 tsp. Salt (could use just 1 tsp.)
1/2 tsp. Smoked paprika
3 cups milk (I used 2 cups skim & 1 cup half & half
4 Tbsp melted butter
1/4 cup Parmesan cheese
1 & 1/2 cup Panko (bread crumbs) mine were Italian flavored
1. Preheat oven to 350 & spray a 9×13 baking pan with non- stick spray
2. Place layer of chicken on bottom of dish, as evenly as possible
3. Layer ham over chicken
4. Lay pieces of Swiss cheese over ham. It’s ok if they overlap
5. In skillet, melt 4 Tbsp. Butter
6. Whisk in spices, mustard & lemon juice
7. Whisk in the flour and cook for 1 minute
8. Slowly add the milk and whisk as you add it.
9. Cook until sauce thickens and boils
10. Pour sauce over casserole in the baking dish.
11. Mix bread crumbs, Parmesan cheese and 4 Tbsp. Melted butter
12. Mix well & sprinkle over entire casserole
13. Bake for 45-50 minutes, uncovered.
14. Allow it to cool for approximately 10 minutes.