Chicken Cordon Bleu Casserole: A Comfort Food Classic Made Easy
Tender chicken and savory ham meld into a cheesy embrace beneath a golden crunch.
Chicken Cordon Bleu Casserole: Comfort Food with a Classic Twist
If you’re looking for a dinner that combines cozy nostalgia, classic flavors, and weeknight simplicity, Chicken Cordon Bleu Casserole should be at the top of your list. This baked dish takes all the beloved elements of traditional chicken cordon bleu—tender chicken, savory ham, tangy Swiss cheese, and a crunchy breadcrumb topping—and transforms them into a creamy, layered casserole that’s as crowd-pleasing as it is easy to assemble.
What Makes Chicken Cordon Bleu Casserole Special?
- Classic combination: Chicken, ham, and Swiss cheese layered and baked for familiar flavor in each bite.
- Creamy homemade sauce: A rich, cheesy sauce binds the ingredients and delivers depth and comfort.
- Crispy topping: Buttery panko breadcrumbs provide a golden, crunchy finish.
- Family-friendly: This casserole is a one-dish meal perfect for busy weeknights or a nostalgic Sunday dinner.
- Make-ahead friendly: Prepare in advance and bake just before serving for an effortless mealtime solution.
Ingredients You’ll Need
| Ingredient | Quantity | Description |
|---|---|---|
| Chicken cutlets | 8 | Thin-sliced for even layering; season ahead. |
| Kosher salt | 1 1/2 tsp, divided | For seasoning in multiple stages. |
| Black pepper | 3/4 tsp, divided | For balanced seasoning. |
| Salted butter | 4 Tbsp + 2 tsp, divided | For cooking and making the sauce/topping. |
| Diced ham | 1/2 cup | Traditional deli or leftover ham both work. |
| All-purpose flour | 3 Tbsp | Makes the base of the roux for the sauce. |
| Milk | 1 1/2 cups | Adds creaminess to the sauce. |
| Chicken broth | 1 cup | For savory flavor and sauce consistency. |
| Cayenne (optional) | 1/8 tsp | Adds a subtle kick if preferred. |
| Dijon mustard | 1 Tbsp | Brings a tangy note to the cheese sauce. |
| Swiss cheese, grated | 1 cup, divided | Signature rich, nutty flavor. |
| Mozzarella cheese, grated | 1 cup, divided | Adds melty texture and extra cheesiness. |
| Panko breadcrumbs | 1/2 cup | Provides a crunchy, golden topping. |
| Fresh parsley, chopped | 1 Tbsp + more for garnish | Freshens and brightens the finished dish. |
| Steamed rice/green beans (optional) | As needed | Serving suggestions for a complete meal. |
Step-by-Step Directions
- Prepare the oven and casserole dish:
- Preheat oven to 375°F (190°C).
- Butter a 9-by-13-inch casserole dish generously.
- Season and sear the chicken cutlets:
- Pat cutlets dry; season all sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat a large skillet over medium; melt 1 teaspoon butter.
- Sear 4 cutlets at a time, 2–3 minutes per side (just until browned, not cooked through). Repeat with remaining chicken and an additional teaspoon of butter as needed.
- Transfer seared cutlets to a plate; reserve skillet drippings.
- Brown the ham:
- Add diced ham to skillet; cook over medium heat, stirring, until lightly browned (about 2 minutes).
- Remove ham and set aside.
- Prepare the cheese sauce:
- Add 3 Tbsp butter to the skillet; melt over medium heat.
- Sprinkle in flour; cook, whisking constantly, for 1 minute.
- Slowly whisk in milk and chicken broth. Add cayenne if using.
- Bring to a simmer and cook, whisking, until thickened (2–3 minutes). Remove from heat.
- Whisk in Dijon mustard, then add 1/2 cup Swiss and 1/2 cup mozzarella. Stir until melted and smooth.
- Season with remaining 1/2 tsp salt and 1/4 tsp pepper.
- Assemble the casserole:
- Spread 1 1/2 cups of cheese sauce in the bottom of prepared dish.
- Arrange seared chicken cutlets over the sauce, slightly overlapping.
- Spoon the remaining sauce evenly over the chicken.
- Scatter browned ham, then top with remaining 1/2 cup Swiss and 1/2 cup mozzarella.
- Make and add the topping:
- In a small bowl, toss panko breadcrumbs with chopped parsley and remaining 1 Tbsp melted butter.
- Sprinkle evenly over the top of the casserole.
- Bake:
- Bake at 375°F for 25–30 minutes, until bubbly and golden, and chicken is cooked through.
- Garnish with more chopped parsley before serving.
- Optional serving:
- Serve alongside steamed rice and green beans for a complete and colorful meal.
Tips and Tricks
- Making chicken cutlets: If you can’t find pre-cut cutlets, slice a boneless, skinless chicken breast in half horizontally for two thinner pieces. This ensures quick, even cooking and tender texture.
- Cheese choices: Swiss cheese is classic, but a mix with mozzarella adds melting quality. For a richer flavor, use Gruyère or even provolone.
- Make ahead: Assemble up to one day in advance (without the panko topping), refrigerate, then add topping and bake just before serving.
- Crispier topping: For extra crunch, toast the panko in a dry skillet before sprinkling over the casserole.
- Shortcut ideas: Use rotisserie chicken and diced packaged ham for a true time saver, though flavor and texture may vary.
- Portion planning: This recipe serves 6–8 as a main dish.
What to Serve With Chicken Cordon Bleu Casserole
This hearty casserole makes a standout main course. Pair it with simple sides for a balanced meal:
- Steamed or roasted vegetables: Green beans, broccoli, or asparagus add color and nutrients.
- Light salads: A crisp green salad with vinaigrette balances the richness of the casserole.
- Carb companions: Serve with steamed rice, egg noodles, or crusty bread to soak up the creamy sauce.
Chicken Cordon Bleu Casserole vs. Classic Chicken Cordon Bleu
| Aspect | Cordon Bleu Casserole | Classic Cordon Bleu |
|---|---|---|
| Form | Layered in a casserole dish | Rolled chicken breast stuffed with ham & cheese, breaded and fried/baked |
| Preparation Time | Less hands-on; easier assembly | Requires pounding, rolling, breading each portion |
| Texture | Creamy, saucy, with crunchy topping | Firm breading, gooey center |
| Family-friendliness | Ideal for groups; easy to serve | Individual portions, more effort per serving |
| Flexibility | Customizable with veggies or other cheeses | Traditional, less adaptable |
FAQ: Frequently Asked Questions
Can I use rotisserie or pre-cooked chicken?
Yes, you can substitute rotisserie or leftover cooked chicken; reduce the searing step and proceed with layering. Flavor is most intense with freshly seared cutlets.
What kind of ham should I use?
Diced cooked ham, deli-sliced ham, or even leftover holiday ham are all appropriate. Opt for a milder, less salty variety for balance.
What others are reading
Can I freeze Chicken Cordon Bleu Casserole?
The casserole can be assembled and frozen (without the breadcrumb topping) for up to 2 months. Thaw overnight in the fridge, add panko, and bake as instructed, adding some extra time to ensure it’s heated through.
How do I prevent a soggy topping?
Wait to add the buttered panko topping right before baking. For added crunch, toast breadcrumbs briefly in a dry skillet before assembling.
Can this be made ahead?
Yes, you can assemble the casserole (without panko topping) up to 1 day ahead. Refrigerate covered; add topping and bake just before serving.
Is there a gluten-free option?
Substitute all-purpose flour and panko with gluten-free varieties. Watch for hidden gluten in prepared ham or broth.
Pro Tips & Serving Suggestions
- Garnish generously: Chopped curly or flat-leaf parsley adds color and fresh flavor.
- Make it extra creamy: Stir a little sour cream or heavy cream into the sauce for richer texture.
- Customize your cheese blend: Try Gruyère, Havarti, or even sharp cheddar for a unique spin.
- Vegetable add-ins: For heartier fare, add thin layers of cooked spinach or steamed broccoli between chicken and sauce.
Storage & Leftovers
Leftover casserole keeps well in the refrigerator for up to 3 days, tightly covered. Reheat individual servings in the microwave or oven until heated through. Note that the crispy topping will be soft the next day; for best results, re-toast under the broiler for a few minutes after reheating.
Recipe Variations
- Lighter version: Use part-skim mozzarella and reduced-fat Swiss cheese. Substitute whole milk with low-fat milk or even unsweetened dairy-free milk for calories savings.
- Low-carb alternative: Omit the panko topping, or use crushed pork rinds as a keto-friendly substitute.
- Spicier twist: Add a dash more cayenne or stir in chopped jalapeños for heat lovers.
More Classic Comfort Casseroles
- Chicken and Rice Casserole: A creamy, all-in-one favorite for cozy family meals.
- Broccoli Cheddar Bake: Cheesy, hearty, and great for sneaking in veggies.
- Ham and Potato Gratin: The perfect use for leftover holiday ham.
Frequently Asked Questions (FAQs)
Q: Can I assemble Chicken Cordon Bleu Casserole ahead of time?
A: Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours. Add the breadcrumb topping just before baking for the best crunch.
Q: What cheese works best besides Swiss?
A: Gruyère, mozzarella, or even Monterey Jack are excellent alternatives for different flavors and melting properties.
Q: How do I know when the casserole is done?
A: The topping will be deeply golden and bubbly and the chicken should register 165°F (74°C) internally when checked with a thermometer.
Q: Can I add vegetables to this casserole?
A: Yes! Steamed spinach, sautéed mushrooms, or cooked broccoli can be layered between the chicken and sauce for more nutrition.
Q: Is this recipe freezer-friendly?
A: Yes—assemble but do not bake or add topping. Freeze tightly wrapped. Thaw overnight and bake with topping as usual, adding a few extra minutes if needed.
References
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