Chicken Cordon Bleu Casserole

My husband and I tried this recipe together. He makes a great chicken cordon bleu, so I thought this would be a fun one for us to try.

Easy, yes. Not my favorite though.  It just left a lot to be desired, I thought. We did not put it on the “To Make Again” List.

I’d like to hear your thoughts though if you try it.



6 cups diced cooked chicken (1 whole rotisserie chicken)
8 oz diced honey ham
8 slices baby swiss cheese

For the sauce
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp paprika
1/2 tsp pepper

For the topping 
1 1/2 cups panko bread crumbs
6 tablespoons butter, melted
1/2 tsp seasoning salt
1 1/2 tsp dried parsley

Preheat oven to 350 degrees.

Light spray or grease a 9×13 pan.  Put chopped chicken and ham in baking dish.  Cover with baby swiss cheese slices.

Prepare the sauce.  In a large pot, melt butter.  Add flour and stir to form a roux.  Slowly whisk in milk.  Whisk until smooth.  Continue whisking until sauce starts to thicken (2-3 minutes).  Remove from heat and add mustard, lemon juice, salt, paprika and pepper.  Stir to combine.  Pour sauce evenly over the casserole.

Combine all the ingredients for the topping and sprinkle over the casserole.

Bake uncovered for 45 minutes or until top is golden brown.  Allow to cool 5 minutes before serving.


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