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chicken cordon bleu casserole over egg noodles in a white bowl
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5 from 34 votes

Chicken Cordon Bleu Casserole

You're going to love my Chicken Cordon Bleu Casserole. It's loaded with layers of chicken, deli ham, and a creamy, cheesy dijon mustard sauce, topped with crunchy buttery panko bread crumbs
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 328kcal

Ingredients

  • 4 cups chicken shredded (meat from one rotisserie chicken)
  • 1 ½ cups ham cubed
  • 1 tablespoon Italian parsley finely chopped

Cheese Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 2 cups milk divided
  • 1 ½ cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 cup Swiss cheese shredded - about 5 ounces
  • 2 tablespoon Romano cheese grated (or parmesan)

Topping

  • 1 ¼ cup Panko bread crumbs
  • 3 tablespoon butter melted
  • 1 teaspoon Italian Parsley finely chopped for garnish
US Customary - Metric

Instructions

Cheese Sauce

  • Melt the butter in a saucepan over low heat.
  • Add the flour to the pan and mix it with the butter to make a roux. Allow the roux to cook over low heat for 2-3 minutes. Don't let it burn!
  • Whisk the milk into the roux until smooth. Turn the heat up to medium. It will begin to thicken.
  • Add the Dijon mustard, lemon juice, garlic powder, onion powder, and black pepper to the sauce, whisking until well blended. Let the mixture simmer for 3-5 minutes. Keep whisking the sauce and turn the heat down to medium-low.
  • Add the shredded Swiss cheese and grated romano (or parmesan cheese) to the sauce and whisk until well blended.
  • Add the chicken stock to the mixture. The sauce should now resemble a cream soup.
    The sauce will thicken more as it bakes, so don't be afraid to add a little more milk or chicken broth if it looks too thick.

Panko Topping

  • Add the panko bread crumbs to a bowl and drizzle the melted butter over the bread crumbs.
  • Use a fork to mix the butter into the bread crumbs. Set aside until needed,.

Assembly

  • Preheat oven to 375 degrees.
  • Use cooking spray to coat a 9x13 casserole dish.
  • Layer the pulled chicken on the bottom of the baking dish.
  • Add the cubed ham on top of the chicken and sprinkle the chopped Italian parsley over the meats.
  • Pour the sauce over the meats in the casserole dish, making sure to cover all the meats completely.
    Do not stir it together.
  • Sprinkle the buttered panko bread crumbs over the top of the finished casserole.
  • Place the finished casserole on the center rack of the preheated oven and bake for 15-20 minutes, or until the bread crumbs have browned.
  • Allow the casserole to cool for 5 minutes before serving.
  • Sprinkle the top of the casserole with chopped parsley and serve over egg noodles or rice.

Nutrition

Calories: 328kcal | Carbohydrates: 12g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 681mg | Potassium: 269mg | Fiber: 1g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 1mg