The Pioneer Woman Tasty Kitchen
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Chicken Cordon Bleu Casserole

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:

Cook:

Level: Easy

System:

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

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.

12 Comments

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Avatar of Jessica

Jessica on 7.31.2013

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

Avatar of Shawna

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!

Avatar of alissakae

alissakae on 9.18.2012

I made this casserole yesterday for my husband’s birthday dinner. He’s a huge fan of chicken cordon bleu but I knew I wouldn’t have the time to make the “real thing” for a crowd. It was a hit! I followed the recipe exactly and it turned out perfectly. So delicious that the pan was practically licked clean! Thanks for a recipe that is now in my “keeper” file!

Avatar of Terri @ that's some good cookin'

Terri @ that's some good cookin' on 9.16.2012

CORRECTION: This should actually be closer to 5-6 cups chicken.

Avatar of Terri @ that's some good cookin'

Terri @ that's some good cookin' on 9.16.2012

Hi Mareth. An approximation for the amount of chicken would be 4 1/2-5 cups chicken. This should be equal to about 5-6 medium chicken breasts or 4 of those “how the heck did a chicken get so large” chicken breasts.

41 Reviews

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Avatar of Nikki Jones

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!

Avatar of Cathy Bray

Cathy Bray on 1.18.2014

I found this dish very salty. :( If I make it again I would cut the salt in half.

Avatar of wens965

wens965 on 1.14.2014

This was delicious-o! My family loved it and I will definately make this again! Thanks for sharing!

Avatar of grisewood

grisewood on 12.30.2013

i’ve made this twice now..with a couple tweaks…added stuffing to the top instead of her topping…and this time i added noodles….I also used dried mustard as i had no dijon…and the kids have declared it delicious each time. Thanks.

Avatar of Sheridan Johnston

Sheridan Johnston on 11.17.2013

I made this tonight and everyone enjoyed it. I made it as is and it was a bit too rich for my liking, but I had a feeling it would be but I wanted to try the original recipe. I used rotisserie chicken and shredded it, next time I would prefer cubed chicken, just for the texture difference. Ifor my family, I would use half the amount of ham next time and would attempt to make the white sauce with 1% milk next time and see if I can lighten it a bit. Overall, a very yummy Sunday dinner at our house.

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