Making Chicken Cordon Bleu Casserole can be time consuming. If this is the reason you don’t make it more often, this casserole is the answer. It has the same great flavors of chicken, ham, and Swiss cheese, the creamiest sauce flavored with a hint of Dijon mustard, all topped with a crispy layer of buttered breadcrumbs.
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Ingredients for Chicken Cordon Bleu Casserole
- Chicken cutlets
- Salt and pepper
- Butter
- Thick-cut ham
- All-purpose flour
- Milk
- Chicken broth
- Paprika
- Parsley flakes
- Dijon mustard
- Swiss cheese
- Mozzarella cheese
- Panko breadcrumbs
How to Make Chicken Cordon Bleu Casserole
1. Spray a 9×13-inch baking dish with cooking spray and preheat the oven to 375 F.
2. Sprinkle salt and pepper on both sides of the chicken cutlets.
3. Melt ½ tbsp butter in a large skillet over medium-high heat and brown 4 of the chicken cutlets on both sides until golden brown. The chicken doesn’t have to be fully cooked, just browned. Transfer to a place. Repeat with ½ tbsp more of butter and the remaining 4 cutlets. Transfer these to the plate as well.
4. To the same skillet, add the cubed ham and saute with the drippings in the pan, until slightly brown. Transfer the ham to a small bowl.
5. In the same skillet, melt 3 tbsp butter over medium heat. Sprinkle in the flour and cook for 30 seconds.
6. Whisk in the milk, chicken broth, paprika, 2 tsp parsley flakes, and simmer until slightly thick, about 3 minutes, whisking constantly.
7. Stir in ½ cup shredded Swiss cheese, ½ cup shredded mozzarella cheese, and the Dijon mustard. Remove from heat and stir until the cheeses have melted.
8. Make the crispy topping by combining the Panko breadcrumbs, 2 tsp parsley flakes, and 1 tbsp melted butter.
9. Make the casserole: spoon half of the cheese sauce into the bottom of the baking dish, place the chicken cutlets over the sauce, spoon the rest of the sauce over the chicken cutlets, followed by the ham, the remaining shredded cheeses, and the breadcrumb mixture.
10. Bake for 30 minutes or until the breadcrumb topping is crispy and golden brown and the chicken is fully cooked.
What if I Don’t Have Panko Breadcrumbs?
No worries. You can use regular or seasoned breadcrumbs. You can even make your own breadcrumbs by slightly toasting day-old sliced bread and cruising it with a rolling pin or food processor.
Can I Make Chicken Cordon Bleu Casserole Ahead of Time?
If you wish to make this casserole ahead of time, make sure you cook the chicken cutlets completely before assembling the casserole (in step #3). Then, assemble the casserole (without the crispy topping), cover with plastic wrap, and refrigerate for up to 3 days (or freeze for up to 3 months), then add the crispy topping and bake as directed.
How to Store Leftovers?
Place your leftovers in an airtight container and into the refrigerator for up to 3 days. You can reheat them in the microwave or in a preheated 350 F oven.
What to Serve With This
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Simple sides: Caesar salad, steamed broccoli, or roasted asparagus.
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Make it a meal: Serve over pasta or rice to stretch the dish and soak up the sauce.
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Chicken Cordon Bleu Casserole
Making Chicken Cordon Bleu can be time consuming. If this is the reason you don’t make it more often, this casserole is the answer. It has the same great flavors of chicken, ham, and Swiss cheese, the creamiest sauce flavored with a hint of Dijon mustard, all topped with a crispy layer of buttered breadcrumbs.
Ingredients
- 8 chicken cutlets
- 1 tsp salt
- Freshly ground black pepper to taste
- 5 tbsp salted butter, divided
- ½ cup thick-cut ham, small diced
- 3 tbsp all-purpose flour
- 1 ½ cups whole milk
- 1 cup low-sodium chicken broth
- 1 tsp paprika
- 4 tsp parsley flakes, divided
- 1 ½ tbsp Dijon mustard
- 1 cup Swiss cheese, shredded and divided
- 1 cup mozzarella cheese, shredded and divided
- ½ cup Panko breadcrumbs
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 375 F.
- Sprinkle salt and pepper on both sides of the chicken cutlets.
- Melt ½ tbsp butter in a large skillet over medium-high heat and brown 4 of the chicken cutlets on both sides until golden brown. The chicken doesn’t have to be fully cooked, just browned. Transfer to a place. Repeat with ½ tbsp more of butter and the remaining 4 cutlets. Transfer these to the plate as well.
- To the same skillet, add the cubed ham and saute with the drippings in the pan, until slightly brown. Transfer the ham to a small bowl.
- In the same skillet, melt 3 tbsp butter over medium heat. Sprinkle in the flour and cook for 30 seconds.
- Whisk in the milk, chicken broth, paprika, 2 tsp parsley flakes, and simmer until slightly thick, about 3 minutes, whisking constantly.
- Stir in ½ cup shredded Swiss cheese, ½ cup shredded mozzarella cheese, and the Dijon mustard. Remove from heat and stir until the cheeses have melted.
- Make the crispy topping by combining the Panko breadcrumbs, 2 tsp parsley flakes, and 1 tbsp melted butter.
- Make the casserole: spoon half of the cheese sauce into the bottom of the baking dish, place the chicken cutlets over the sauce, spoon the rest of the sauce over the chicken cutlets, followed by the ham, the remaining shredded cheeses, and the breadcrumb mixture.
- Bake for 30 minutes or until the breadcrumb topping is crispy and golden brown and the chicken is fully cooked.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 55gSaturated Fat: 13gCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 54g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
