Name: Delicious Chicken Cordon Bleu Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 tbsp unsalted butter; 2 cloves garlic, grated or minced; 3 tbsp flour; 1/2 cup chicken broth; 1 1/2 cups milk (skim, whole, or plant-based); 1 tbsp Dijon mustard; 1 tsp chicken or vegetable stock/bouillon powder; 1/4 cup Parmesan cheese, freshly grated; Salt and pepper, to taste; 2 tbsp fresh parsley (optional, for garnish); 4 cups cooked or rotisserie chicken, shredded or diced; 2 cups diced ham (smoked, honey-glazed, or leftover ham); 2 cups Swiss cheese, shredded (or substitute with Emmental, Jarlsberg, or mild cheddar); 2 cups fresh broccoli florets; 1/4 cup Parmesan cheese, freshly grated; 1 cup Panko breadcrumbs; 2 tbsp melted butter

Description

This Chicken Cordon Bleu Casserole is an easy yet sophisticated way to enjoy a classic dish without all the hassle.

Ingredients

Scale

3 tbsp unsalted butter
2 cloves garlic, grated or minced
3 tbsp flour
1/2 cup chicken broth
1 1/2 cups milk (skim, whole, or plant-based)
1 tbsp Dijon mustard
1 tsp chicken or vegetable stock/bouillon powder
1/4 cup Parmesan cheese, freshly grated
Salt and pepper, to taste
2 tbsp fresh parsley (optional, for garnish)
4 cups cooked or rotisserie chicken, shredded or diced
2 cups diced ham (smoked, honey-glazed, or leftover ham)
2 cups Swiss cheese, shredded (or substitute with Emmental, Jarlsberg, or mild cheddar)
2 cups fresh broccoli florets
1/4 cup Parmesan cheese, freshly grated
1 cup Panko breadcrumbs
2 tbsp melted butter

Instructions

Start by melting the butter in a small saucepan over medium heat. Once it’s melted, add the grated or minced garlic. Sauté the garlic for about 30 seconds or until fragrant, careful not to burn it. Reduce the heat to low and whisk in the flour, cooking it for one minute to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, mixing until the sauce is smooth. Stir in the Dijon mustard, stock powder, and Parmesan cheese, cooking for an additional 2 to 3 minutes until it thickens. Don’t forget to season it with salt and pepper, and add parsley if you wish.
Fill a pot with water, add salt, and bring it to a boil. Blanch the fresh broccoli florets for about 2 to 3 minutes until they turn crisp-tender, then drain them. Now, preheat your oven to 400°F (200°C). In a greased casserole dish, start layering by placing the shredded chicken at the bottom. Next, add the blanched broccoli and diced ham evenly over the chicken. Progress by pouring the creamy Dijon sauce all over the mixture, ensuring an even distribution. Finally, sprinkle the top with shredded Swiss cheese and an additional layer of Parmesan cheese.
To finish off this delectable casserole, prepare the topping by mixing the Panko breadcrumbs with melted butter in a small bowl. Stir until the breadcrumbs are evenly coated. Sprinkle this breadcrumb mixture generously over the top of your casserole, providing a golden, crispy finish when baked.
Place the casserole in your preheated oven and allow it to bake uncovered for about 30 minutes. Keep an eye on it—you’re looking for a bubbling effect and a golden-brown topping. Once it reaches this perfect color and texture, remove it from the oven and let it sit for a few minutes before serving. This waiting period helps the casserole set, making it easier to serve.

Notes

For an extra hearty casserole, feel free to add more chicken or ham as preferred. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 450 per serving
Sodium: 600 mg
Protein: 32 g