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Chicken Cordon Bleu Casserole
If you love classic chicken cordon bleu, you will love this chicken cordon bleu casserole! It’s made with shredded chicken, chopped ham and tender hash browns enveloped in a flavorful, rich, creamy sauce infused with Swiss Gruyere cheese and topped with buttery, crispy panko breadcrumbs. It is decadently delicious and perhaps the most comforting casserole EVER! This cheesy chicken cordon bleu casserole is quick and easy to prepare and make head friendly, just assemble then pop it in the oven to bake until warm and bubbly at dinner time OR freeze for later. This recipe is a fabulous way to use up leftover ham (or you can use deli ham) and is extremely versatile, add in whatever you want! No matter how you serve it, everyone will be swooning over this lavish creamy, cheesy, comforting chicken and ham casserole!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pan
- oven
- whisk
- baking dish
📝 Preparation Steps
1
Panko: Melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a large skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Transfer to a plate; set aside.
olive oil2 tablespoonsextra virgin olive oil1 tablespoon
2
Casserole: Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
3
Sauce: Melt butter with olive oil in a very large skillet or Dutch over medium heat (something large enough to fit all ingredients once combined). Whisk in flour then cook, while stirring for ⏱️ 2 minutes. Turn heat to low then gradually whisk in milk and 1 ½ cups chicken broth. Whisk cornstarch with remaining chicken broth and add to skillet followed by Dijon, lemon juice, Worcestershire sauce, chicken bouillon and all spices/seasonings.
olive oil2 tablespoonsextra virgin olive oil1 tablespoonmilk2 cupslemon juice2 tablespoonchicken bouillon1 teaspoon
4
Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1 cup Monterrey Jack until melted followed by 1 cup Gruyere cheese until melted. Whisk in sour cream until blended.
5
Combine: Add the ham and chicken and stir to evenly coat. Taste and season with salt to taste if desired. Stir in hash browns until evenly combined. Transfer mixture to prepared baking dish and top with remaining ¼ cup Gruyere and ¼ cup Monterrey Jack, followed by panko.
6
Bake: Cover with foil and bake at 350 degrees for ⏱️ 40 minutes, uncover and bake an addition ⏱️ 10-15 minutes or until hot and bubbly and cheese is melted; serve hot. Season with freshly cracked salt and pepper to taste.
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