Why Make This Recipe
Chicken Cordon Bleu is a delightful dish that combines the flavors of chicken, ham, and melted cheese. This recipe simplifies the classic French dish into a hearty casserole, making it perfect for a family meal or a cozy gathering. It is easy to prepare and offers a wonderful blend of textures and tastes that everyone will enjoy.
How to Make Chicken Cordon Bleu
Ingredients:
- 5 cups shredded chicken
- 9 ounces sliced deli-style black forest ham, cut into strips (about 9 slices)
- 8 ounces sliced Swiss cheese (about 12 thin slices)
- 6 Tablespoons unsalted butter
- 1 Tablespoon Dijon mustard
- 1 Tablespoon freshly squeezed lemon juice (optional)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon cayenne pepper (optional)
- 6 Tablespoons all-purpose flour
- 3 cups whole milk
- 1 ½ cups Panko breadcrumbs
- 4 Tablespoons unsalted butter, softened to room temperature
- Chopped parsley (optional)
Directions:
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Evenly spread 5 cups of shredded chicken into the baking dish.
- Layer 9 ounces of sliced deli-style black forest ham, cut into strips, over the chicken.
- Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the slices to fit in the casserole dish.
- Melt 6 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in 1 tablespoon of Dijon mustard, 1 tablespoon of freshly squeezed lemon juice (if using), 1 teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of nutmeg (if using), and ¼ teaspoon of cayenne pepper (if using).
- Sprinkle in 6 tablespoons of all-purpose flour and whisk until it forms a paste.
- Slowly add 3 cups of whole milk, a little at a time, whisking after each addition until smooth.
- Allow the sauce to simmer for 4 minutes or until it thickens, whisking occasionally.
- Pour the sauce over the cheese layer and spread it evenly.
- In a small bowl, combine 1 ½ cups of Panko breadcrumbs and 4 tablespoons of softened unsalted butter, then spread this mixture over the casserole.
- Bake in the oven uncovered for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown.
- Remove from the oven and let it sit for 5 minutes to set. Sprinkle with chopped parsley (if desired) and serve.
How to Serve Chicken Cordon Bleu
Serve Chicken Cordon Bleu hot, straight from the oven. This dish pairs well with a simple salad or steamed vegetables. For a heartier meal, consider adding some mashed potatoes or rice on the side to soak up the delicious sauce.
How to Store Chicken Cordon Bleu
If you have leftovers, let the casserole cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave until warmed through.
Tips to Make Chicken Cordon Bleu
- Use rotisserie chicken for extra convenience. It saves time and adds flavor.
- Adjust the spices according to your taste. If you like it spicy, add more cayenne pepper.
- Make sure to whisk the sauce thoroughly when adding the milk to avoid lumps.
Variations
You can customize this recipe by using different types of cheese, such as cheddar or gouda. For a healthier version, try swapping out the Panko for whole wheat breadcrumbs or using turkey instead of chicken.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the casserole up to the baking step. Cover it and refrigerate overnight. Bake it when you’re ready to eat.
2. Can I freeze Chicken Cordon Bleu?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and aluminum foil. It will last in the freezer for up to 3 months. Bake from frozen, adding extra time to ensure it’s cooked through.
3. What can I serve with Chicken Cordon Bleu?
This dish goes well with various sides like green beans, mashed potatoes, or a crisp garden salad. Choose what complements your meal best!
Chicken Cordon Bleu Casserole
Ingredients
Main Ingredients
- 5 cups shredded chicken Use rotisserie chicken for convenience.
- 9 ounces sliced deli-style black forest ham, cut into strips About 9 slices.
- 8 ounces sliced Swiss cheese About 12 thin slices.
Sauce Ingredients
- 6 tablespoons unsalted butter Divided (6T for the sauce, 4T for topping).
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice Optional.
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg Optional.
- ¼ teaspoon cayenne pepper Optional.
- 6 tablespoons all-purpose flour
- 3 cups whole milk
Topping
- 1 ½ cups Panko breadcrumbs
- 4 tablespoons unsalted butter, softened to room temperature
- Chopped parsley Optional for garnish.
Instructions
Preparation
- Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray.
- Evenly spread 5 cups of shredded chicken into the baking dish.
- Layer 9 ounces of sliced deli-style black forest ham over the chicken.
- Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the slices to fit.
Sauce
- Melt 6 tablespoons of unsalted butter in a saucepan over medium heat.
- Whisk in 1 tablespoon of Dijon mustard, 1 tablespoon of freshly squeezed lemon juice (if using), 1 teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of nutmeg (if using), and ¼ teaspoon of cayenne pepper (if using).
- Sprinkle in 6 tablespoons of all-purpose flour and whisk until it forms a paste.
- Slowly add 3 cups of whole milk, a little at a time, whisking after each addition until smooth.
- Allow the sauce to simmer for 4 minutes or until it thickens, whisking occasionally.
Assembly
- Pour the sauce over the cheese layer and spread it evenly.
- In a small bowl, combine 1 ½ cups of Panko breadcrumbs and 4 tablespoons of softened unsalted butter, then spread this mixture over the casserole.
Baking
- Bake in the oven uncovered for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown.
- Remove from the oven and let it sit for 5 minutes to set. Sprinkle with chopped parsley (if desired) and serve.