Description
This Chicken Cordon Bleu casserole transforms the classic dish into a comforting, easy-to-make bake. Pulled rotisserie chicken combined with savory black forest ham and Swiss cheese is enveloped in a creamy, flavorful sauce and topped with a crispy, cheesy breadcrumb crust. Perfect as a family-friendly dinner or for entertaining guests, this recipe delivers the beloved flavors of chicken cordon bleu in a convenient casserole form.
Ingredients
Scale
Base
- 1 large rotisserie chicken, meat removed and pulled (about 5-6 cups)
- 1/2 pound sliced deli-style black forest ham, chopped
- 1/2 pound sliced Swiss cheese
Sauce
- 4 tablespoons butter
- 2 garlic cloves, minced
- 4 tablespoons flour
- 3 cups milk
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
Topping
- 4 tablespoons melted butter
- 1 1/4 cups seasoned bread crumbs
- 1/4 cup Parmesan cheese
Instructions
- Prepare the casserole dish: Preheat your oven to 350°F (175°C) and generously spray a 9×13-inch casserole dish with nonstick spray to ensure easy cleanup and prevent sticking.
- Layer the base ingredients: Evenly layer the pulled rotisserie chicken at the bottom of the dish, followed by a layer of chopped black forest ham, and then top with sliced Swiss cheese to create the flavorful base.
- Make the sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and stir continuously to prevent burning while the butter melts completely.
- Season and thicken the sauce: Stir in the salt, pepper, Dijon mustard, smoked paprika, and lemon juice until well combined. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste.
- Add milk and thicken: Gradually whisk in the milk, stirring constantly to avoid lumps. Increase the heat to high and cook, whisking frequently, until the sauce thickens and reaches a full boil.
- Combine sauce with base layers: Pour the finished creamy sauce evenly over the layered chicken, ham, and cheese in the casserole dish.
- Prepare the topping: In a small bowl, mix the melted butter with the seasoned bread crumbs and Parmesan cheese until the crumbs are evenly coated.
- Add the topping and bake: Sprinkle the breadcrumb mixture evenly over the top of the casserole. Bake in the preheated oven for 45 minutes until the topping is golden and crispy.
- Cool and serve: Allow the casserole to cool for 10 minutes after baking. This resting period helps the sauce thicken slightly for easier serving and enhances the flavors.
Notes
- Using a rotisserie chicken speeds up preparation and adds extra flavor.
- For extra crispiness, broil the breadcrumb topping for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven or microwave.
- To reduce sodium, opt for low-sodium ham and cheese variants.
- Make sure to whisk continuously when adding milk to avoid lumps in the sauce.
