Chicken Cordon Bleu Casserole has cooked diced boneless chicken, chopped ham and Swiss cheese topped with a creamy sauce and buttery golden brown bread crumbs.
This small batch recipe serves 2 in individual baking dishes. This dish is perfect for lunch, dinner, or date night in.
How to make Chicken Cordon Bleu Casserole:
For the casserole:
Preheat the oven to 350 degrees F (180 C).
Butter two 18 ounce individual baking dishes and set aside. Click here for individual baking dishes. You can also use one 8 x 8 inch oven safe dish.
Dice the chicken and cook over medium heat in a medium skillet for about 5 minutes. Stir occasionally.
Place the cooked chicken in the bottom of the baking dishes, divided evenly.
Chop the ham and scatter it over the top of the chicken in each dish.
Lay the Swiss cheese slices on top of the ham.
For the sauce:
Melt the butter in a small sauce pan over medium heat. When butter is melted, quickly whisk in the flour to form a smooth roux. Don’t let it get brown.
Once the roux is smooth and bubbly, slowly pour in the cold milk while whisking to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.
Stir in the lemon juice, Dijon mustard, salt, paprika and pepper.
Bring sauce just back to a low boil and turn off heat.
Pour the sauce evenly over the Swiss cheese layer. Spread the sauce around to the edges of the dishes.
For the topping:
Melt the butter in the microwave in a small saucepan.
Stir in the Panko bread crumbs, salt, pepper, and dried parsley.
Sprinkle the crumb mixture over the top of the casserole.
Bake the casseroles uncovered for 30 minutes until hot and bubbly throughout and topping has turned a light golden brown.
Remove the casseroles from oven and let sit to cool for 5 minutes prior to serving.
To serve, set on top of individual trivets to protect the table or counter top from heat. Click here for cork trivets.
You might also like:
- 8 ounces boneless chicken
- 4 slices honey ham lunchmeat
- 2 slices Swiss cheese
- 1 Tablespoon butter
- 1 Tablespoon flour
- 3/4 cup milk
- 1/2 Tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
- 2 Tablespoons butter
- 1/3 cup Panko bread crumbs
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
- Preheat the oven to 350 degrees F (180 C).
- Butter two 18 ounce individual baking dishes and set aside. Click here for individual baking dishes. You can also use one 8 x 8 inch oven safe dish.
- Dice the chicken and cook over medium heat in a medium skillet for about 5 minutes. Stir occasionally.
- Place the cooked chicken in the bottom of the baking dishes, divided evenly.
- Chop the ham and scatter it over the top of the chicken in each dish.
- Lay the Swiss cheese slices on top of the ham.
- Melt the butter in a small sauce pan over medium heat. When butter is melted, quickly whisk 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 whisking to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.
- Stir in the lemon juice, Dijon mustard, salt, paprika and pepper.
- Bring sauce just back to a low boil and turn off heat.
- Pour the sauce evenly over the Swiss cheese layer. Spread the sauce around to the edges of the dishes.
- Melt the butter in the microwave in a small saucepan.
- Stir in the Panko bread crumbs, salt, pepper, and dried parsley.
- Sprinkle the crumb mixture over the top of the casserole.
- Bake the casseroles uncovered for 30 minutes until hot and bubbly throughout and topping has turned a light golden brown.
- Remove the casseroles from oven and let sit to cool for 5 minutes prior to serving.
To serve, set on top of individual trivets to protect the table or counter top from heat. Click here for cork trivets.
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