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Chicken Cordon Bleu Casserole

4.47 Mitt(s) 49 Rating(s)49 votes, average: 4.47 out of 549 votes, average: 4.47 out of 549 votes, average: 4.47 out of 549 votes, average: 4.47 out of 549 votes, average: 4.47 out of 5

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Level: Easy

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Description

Classic flavor, homespun ease.

Please note: due to comments about the salt content of this recipe, the amount of salt has been reduced.

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 cups Whole Milk (or A Bit More If Needed; Whole Milk Is Required)
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Tablespoon Dijon Mustard
  • ¾ teaspoons Salt
  • ½ teaspoons Smoked Paprika
  • ¼ teaspoons White Pepper
  • FOR THE TOPPING:
  • 1-½ cup Panko Breadcrumbs
  • 4 Tablespoons Butter, Melted
  • ½ teaspoons Seasoning Salt
  • 1-½ teaspoon Crushed Dried Parsley

Preparation

(2/19/2015—Please note: due to comments about the salt content of this recipe, the amount of salt has been reduced.)

Preheat oven to 350 F. Butter a 9×13-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, 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.

18 Comments

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Dawn on 8.18.2015

Found this on Pintrest and decided to try it. My family absolutely loved it! It’s definitely a keeper! Does anyone know the nutritional information for this (calories, carbs, etc.)?

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kris1439 on 6.29.2015

Made it for the first time this past weekend and it will definitely be a regular in my meal planning rotation. My son suggested that I put it over a layer of pasta so I plan to try that the next time I make it so it’s a complete meal in one dish – just add salad or veggie – and it reheated wonderfully (not that there was very much left to reheat).

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Michelle on 4.12.2015

Made this for the second time tonight. Converted it to wheat/gluten free. It was awesome. I used a cornstarch slurry instead of a roux, and blue corn chips instead of breadcrumbs. The only caution I must add for this conversion is make sure that you check your ham… if it has dextrose in it and does not say gluten free, IT IS WHEAT!!! My extended family loved it as much this time as my immediate family loved it last time!!

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Patty Grooms on 2.25.2015

I made this for dinner last night, and everyone enjoyed it. Next time I will try to be a little more patient to allow the sauce to thicken a bit more.

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Terri @ that's some good cookin' on 11.11.2014

Nicole, actually the recipe should read 3 cups to 3 1/4 cups milk. There is a range on the measurement to allow for preferences in the thickness of the sauce. I’ve never noticed that it was not written correctly when it was converted by the Tasty Kitchen staff. oops. For future reference, however, Tasty Kitchen uses a hyphen in measures that involve a whole ingredient plus another portion of the same ingredient–ex: 1 1/2 teaspoons is written 1-1/2 teaspoons. So, for the milk measurement in the Chicken Cordon Bleu casserole, it means 3 cups + 1/4 cup. If you have other questions about the measurements in the recipe, click the link above the recipe and it will take you to my blog where you can see the recipe written in a little bit different format. ~Terri @ that’s some good cookin’.

49 Reviews

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Kathy on 6.27.2015

Very Good! I made this for my family and everyone liked it, that is saying a lot because there are some picky eaters in my family! Thank you for the idea! I cut this recipe in half to try it but will make a full pan in the future.

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Sherry on 6.12.2015

Made this the other night and it was so easy and yummy!!!

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pattywalkerred on 6.10.2015

I made this ahead and took it out to a new mother and her farmer husband because it looked like a safe bet and because I like chicken Cordon Bleu (the real thing). I didn’t try it but they loved it and approved a 5 mitt rating. Now I’ll try it for my own family!

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Michelle on 4.12.2015

Converted this to wheat/gluten free tonight. I used 3 heaping teaspoons of cornstarch in a cold water slurry in place of the roux, and crushed corn chips in place of the breadcrumb topping. The family raved about it. Definitely making this again soon.

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newchef on 3.12.2015

My husband and I have made this dish so many times now! I figured I should post a review already. It’s sooooo delicious and easy to make!! It’s a regular here.

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