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Chicken Cordon Bleu Casserole

4.42 Mitt(s) 45 Rating(s)45 votes, average: 4.42 out of 545 votes, average: 4.42 out of 545 votes, average: 4.42 out of 545 votes, average: 4.42 out of 545 votes, average: 4.42 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.

15 Comments

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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’.

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Nicole Siemers on 11.8.2014

The directions for ingredients are a little confusing as written….is it 3 & 1/4 cups of milk. Or 3 quarter cups of milk as in 3/4 cup of milk???? As written it looks like 3-1/4 cup milk which actually looks and seems like 3/4 cup of milk.

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Jessica on 7.31.2013

I made this tonight and the whole family loved it. I was already asked to make this again.

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Shawna on 12.3.2012

This was delicious! I did make a few changes… I added broccoli, and used Ritz crackers and Italian bread crumbs since I didn’t have Panko. It was beautiful, and my son (10) who said no way as soon as he saw it asked for seconds after he tried it. Win!

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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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Patty Grooms on 2.25.2015

Very easy to follow directions, which I appreciate! I didn’t allow the sauce to thicken enough, so the casserole was a little soupy. I served it with rice and no one seemed bothered the sauce wasn’t as thick as it should be.

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Nikki on 2.17.2015

We really enjoyed this recipe but it was a bit too salty, we will tweak a bit and definitely have it again!

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erika76 on 2.11.2015

I made this last night and I loved it! I thought it was so perfect with the crunch of the panko on top, yum! But probably oh so fattening! That being said, my husbands first comment was do you think this is salty? Then I don’t think this dinner was a winner! And my son who loves all food… could barely swollow it then wouldn’t eat the rest! Boo! I love it but no need to make again for myself, it makes enough for an army!

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Nikki Jones on 8.17.2014

What an wonderful, flavorful dish. I did a few adaptations after reading reviews and comments, but not so much that it altered the dish. I did cut down the salt to 1/2 teaspoon. I used per-packaged, diced ham, which conveniently comes in 1/2 pound package. I also used seasoned Panko and eliminated the added seasoned salt. I used 1% milk for the sauce and warmed it up in microwave before adding to roux. This helped speed up the thickening of the sauce. I added all the mustard and seasonings to the sauce before adding the lemon juice and did not have any problem with the sauce breaking. We served over noodles along with a tossed salad.
I am sending this recipe to my daughter and will be making it often! Thanks for the great recipe!

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