If you love Chicken Cordon Bleu and tend to like richer flavors, you will love this recipe!
For a couple of years I have had the vision of a chicken cordon bleu casserole bouncing around my head, but never bothered making it. I finally decided I had enough of buying frozen cordon bleu (yes, I totally do that!) and I didn’t feel quite up to making straight up cordon bleu, so I found this beautiful recipe from Terri at That’s Some Good Cookin’ and thought I would give it a go.
It was FABULOUS. It was very rich and wonderful. I felt like it accentuated what I LOVE about Chicken Cordon Bleu, which is the cheese, the sauce, and the ham, but I always feel like those are lacking in the original recipe itself. The sauce is boss with this casserole, as well as the ham, swiss, and the panko bread topping is wonderful. The rotisserie chicken blends well with the other flavors, but is not the star – which is fine by me.
We made it for our family of five, as well as for my in-laws. Both of my in-laws commented multiple times how much they enjoyed it.
I have made this twice now – once with normal swiss and once with baby swiss and it made a WORLD of difference to use the baby swiss. It is super creamy, melts well, and helps with blending the flavors together.
Interestingly enough, what I thought was a perfect copy of the original recipe (as mentioned above) was actually still modified a bit from the original. In the original recipe, Terri has some great “what I would change about this recipe a few months after posting” at the bottom of her post. She lowered the amount of butter in the topping from 6T. to 4T. She also talked about her personal preference for baby swiss over normal swiss. I absolutely agree with that. She also lowered the salt in the sauce from 1-1/2 tsp. to 3/4 tsp. I would agree with that as well.
- 1 whole, cooked chicken (rotisserie is great!) - remove bones & skin and cube or shred chicken
- ½ c. thinly sliced deli honey ham
- ¼ c. thinly sliced baby swiss cheese
- 4 T. butter
- 4 T. flour
- 3-1/4 c. milk
- 2 T. freshly squeezed lemon juice (about 1 medium lemon)
- 1 T. dijon mustard
- ¾ tsp. salt
- ½ tsp. paprika
- ¼ tsp. pepper
- 4 T. butter
- 1-1/2 c. panko bread crumbs
- ¾ tsp. seasoning salt
- 1-1/2 tsp. dried parsley
- Preheat oven to 350 degrees. Spray (or butter) 9x13 baking pan.
- Layer prepared chicken, then ham, then swiss cheese in baking pan.
- For the sauce, melt butter in medium saucepan over medium heat. Add flour and whisk in until just bubbly. Add milk and keep whisking to keep it smooth. Continue cooking over medium heat until thickens while stirring continuosly (about 15 minutes). Add your lemon juice, dijon mustard, salt, paprika and pepper and continue whisking until it comes up to a light boil. Remove from heat and pour over your layered meats and cheese, trying to get it uniformly over everything, even into the sides of the pan.
- Prepare your topping by barely melting your butter in the microwave (this should take about 30 seconds). Add your panko bread crumbs, seasoning salt and parsley and stir until combined. Crumble over top of everything.
- Bake for 45 minutes or until topping is golden brown, and wait 5-10 minutes until serving to cool a bit.