Dinner Shortcuts: Chicken cordon bleu casserole
Chicken cordon bleu is a classic dish that is packed full of flavor but can be a pain to make. This simple casserole version gives you all the flavor but a lot less of the work. We used rotisserie chicken and deli ham to make sure things stayed quick and easy.
Chicken cordon bleu casserole
Slightly adapted from Tasty Kitchen
Yields 1 (9 x 13-inch) casserole
- 6 cups shredded rotisserie chicken
- 1/2 pound thinly sliced deli ham, chopped
- 1/4 pound thinly sliced Swiss cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon whole grain Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 1 cup Italian seasoned breadcrumbs
- 4 tablespoons unsalted butter, melted
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch casserole dish with nonstick spray, set aside.
- Add shredded chicken to the bottom of the prepared casserole dish. Top with ham and Swiss cheese.
- In a medium-sized skillet, melt butter and then whisk in flour. The mixture should start to become smooth and start to bubble slightly.
- Whisk in milk and bring up to a slight simmer. The sauce should start to thicken and be able to coat the back of a wooden spoon.
- Once this happens, whisk in lemon juice, mustard, paprika, garlic powder, salt and pepper. Bring back to a bubble and remove from the heat.
- Pour thickened sauce over the chicken, ham and cheese mixture.
- In a small bowl, add breadcrumbs and melted butter. Mix together until crumbly.
- Sprinkle over the casserole to cover the top of the casserole.
- Bake for about 45 minutes until lightly browned on top.