Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

First off, Happy Mother’s Day! And, wow, what a hit this recipe was with the fam! They really liked this a lot. I had some fun on Pinterest yesterday and glommed together two different recipes for this one, among other tweaks. It was quite easy to make and I think this will be a new meal for the rotation.

I am dancing the happy dance, as it’s sunny today and we are slowly warming up to 80 degrees by Wednesday! Spring has finally arrived. I’m looking forward to sharing some new grilling and salad recipes to pull you through the warmer months ahead.

Chicken Cordon Bleu Casserole Cooked

Chicken Cordon Bleu Casserole

1/2 cooked rotisserie chicken (about 2 1/2 cups), shredded
1/4 pound thin sliced deli ham, chopped (I used Virginia Smoked)
5 thin slices Swiss cheese

For the sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup Half and Half
1/2 cup chicken broth
1/2 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 cup finely grated Parmesan cheese
Ground black pepper, to taste
Mrs. Dash or salt, to taste

For the topping:
1/2 cup Panko bread crumbs
1/4 cup seasoned bread crumbs
2 tablespoons butter
1/4 cup fresh chopped parsley

Preheat oven to 350 degrees. Spray a 1 1/2 to 2 quart casserole dish with oil. First layer the shredded chicken.

Shredded Chicken

Then add a layer of ham.

Chopped Ham Layer

Then a single layer of Swiss cheese. My husband ate the half slice that didn’t fit.

Swiss Cheese Layer

Next, melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour until it forms a paste, then pour in the milk and chicken broth, whisking constantly. Continue stirring until the sauce thickens, about 5 minutes. Add in the mustard, Worcestershire, and Parmesan cheese and remove from heat. Stir until the cheese is melted and the ingredients are combined.

Dijon Sauce Layer

Pour the sauce over the casserole from one end to the other, lifting the slices of cheese as you go to get some of the sauce underneath. This is a bit tricky, but don’t pour the hot sauce over your fingers, for gosh sakes!

Panko and Parsley Layer

Last, melt the butter in the microwave in a medium glass bowl. Stir in the Panko and seasoned bread crumbs, seasonings, and chopped parsley. Mix until well combined. Sprinkle it over the top of the casserole evenly.

Bake the casserole uncovered for 30 minutes until the topping is lightly browned hot and bubbly throughout and topping has turned a light golden brown. Remove and let rest 5 minutes before serving. Serve with cooked broccoli, or perhaps a light green salad. Creamy and delicious!

Chicken Cordon Bleu Casserole

Download and Print this Yummy Recipe!

p.s. We have a family of Great Horned Owls in one of our downtown local parks! I made a visit to them today so though I’d share a photo of the owlet. Awwwww.

Great Horned Owlet

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