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Chicken Cordon Bleu Casserole

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

 
Sometimes, you just need a warm, comforting supper; something that will fill your belly and keep you satisfied.

This casserole (or, as I like to call it, hotdish) is admittedly not the most healthy on earth. But, trust me, Terri’s recipe is worth the extra calories.

Let me show you how it goes together.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Here’s what you’ll need: 1 whole chicken (I used a rotisserie chicken), thinly sliced honey ham, thinly sliced baby Swiss cheese, butter, flour, milk, lemon, Dijon mustard, salt, smoked paprika and white pepper.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

For the topping you will need: more butter (duh!), panko bread crumbs, seasoning salt and parsley.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Roughly chop the ham.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Butter a baking dish. I like to hold onto a stick of butter with the wrapper, but if you like to get your hands greasy, that’s alright, too.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Place the shredded or diced chicken in the bottom of the pan.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Put the chopped ham on top.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Place the sliced cheese on top of the ham.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Now make the white sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until bubbly and smooth. Slowly add the milk. Cook until thickened. Add the lemon juice …

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

… mustard, salt, paprika and white pepper. Bring up to a boil and remove from heat.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Pour the sauce over the chicken/ham/cheese in the pan.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Time to make the topping: Melt the butter. Stir in the breadcrumbs, seasoning salt and parsley.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Just look at that buttery goodness. Mmhmm.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Sprinkle the topping over the sauce-laden chicken/ham/cheese. Oh yeah.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Bake at 350ºF until bubbly and the topping is lightly browned.

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Allow to cool for 5-10 minutes before serving. Then, dig in!

 
 
 
Tasty Kitchen Blog: Chicken Cordon Bleu Casserole. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by Terri of That's Some Good Cookin'.

Recipe Notes:

1. I thought this was brilliant. It tasted a lot like Chicken Cordon Bleu, only richer and creamier. Which is always good, in my book.
2. The sauce didn’t seem to want to thicken up too well for me. Next time I might add a bit more flour.
3. The lemon in the sauce was brilliant. It added just the right amount of tang.

 
Thanks so much to Terri for sharing this delicious recipe! Make sure to check out her blog, That’s Some Good Cookin’, for more lip-smacking recipes. This Cinnamon Roll Cake looks insane. And this Browned Butter Banana Bread sounds scrumptious.

 
 

Printable Recipe

Chicken Cordon Bleu Casserole

See the full recipe post on Terri @ that's some good cookin'’s site!
4.49 Mitt(s) 41 Rating(s)41 votes, average: 4.49 out of 541 votes, average: 4.49 out of 541 votes, average: 4.49 out of 541 votes, average: 4.49 out of 541 votes, average: 4.49 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

Classic flavor, homespun ease.

Ingredients

  • FOR THE CASSEROLE:
  • 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
  • ½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
  • ¼ pounds Thin Sliced Baby Swiss Cheese
  • FOR THE SAUCE:
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 3-¼ cups Milk (I Used Whole Milk)
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Tablespoon Dijon Mustard
  • 1-½ teaspoon Salt
  • ½ teaspoons Smoked Paprika
  • ¼ teaspoons White Pepper
  • FOR THE TOPPING:
  • 6 Tablespoons Butter
  • 1-½ cup Panko Bread Crumbs
  • ¾ teaspoons Seasoning Salt
  • 1-½ teaspoon Crushed Dried Parsley

Preparation Instructions

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

For the sauce:

Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

For the topping:

Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

 
 
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Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

48 Comments

Comments are closed for this recipe.

Beth on 9.29.2012

I make simple white sauces frequently, and as far as adding the cold milk goes, that’s why your sauce was thinner. If you add cold milk it takes FOREVER heating and stirring to get the sauce to thicken. BUT if you add scalding milk (I microwave mine for a bit until it is steaming) the thickening happens almost immediately. Also when cooking the roux, if you get it to a nice golden brown color, it seems to taste better as it has cooked out most of the floury flavor. Just my two cents on the thinness issue :)

Anne on 7.25.2012

I made this last night….so good. My husband and son loved it. Very easy and
quick.

BHH on 7.20.2012

delicious! made with skim milk, and still turned out great~ may have reduced the milk by a 1/4 cup. definately on my rotation!!

TG on 7.18.2012

The credit wasn’t there earlier this morning, so she probably added it when someone said something. Still, she didn’t credit Erica even though she copied the first paragraph of this post.

Sara on 7.18.2012

I thought this was just ok. Extremely rich! I love rich but this was almost too rich! (I cannot believe I just said that) I do plan to make again, leaving out some butter in the breadcrumbs and adding egg noodles as the bottom layer.