Chicken Cordon Bleu Casserole
A comforting casserole combining shredded chicken, ham, and a creamy cheese sauce, topped with crunchy Panko breadcrumbs.
Equipment
- 9x13 Casserole Dish
- Medium Saucepan
- Large Bowl
Ingredients
- 5½ cups shredded rotisserie chicken
- 2 cups cubed ham
- 4 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 Tbsp. Dijon mustard
- 1 Tbsp. lemon juice
- ½ tsp. garlic powder
- ¼ tsp. salt
- 1¼ cups shredded Swiss cheese
- ¼ cup grated Parmesan cheese
- 1 cup Panko bread crumbs
- 2 Tbsp. butter melted
Instructions
- Preheat the oven to 350°F and spray a 9x13 casserole dish with cooking spray.
- Layer shredded chicken on the bottom of the casserole dish, followed by the cubed ham.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Sprinkle in the flour and stir for 1-2 minutes until clumpy.
- Gradually whisk in the milk, then add Dijon mustard, lemon juice, garlic powder, and salt. Cook until the sauce thickens.
- Remove from heat and stir in shredded Swiss cheese and Parmesan cheese until melted.
- Pour the cheese sauce over the chicken and ham layers, spreading it evenly.
- In a small bowl, mix Panko breadcrumbs with melted butter, then sprinkle over the top of the casserole.
- Bake uncovered for 30-35 minutes until bubbly and golden brown.
- Let cool for 5-10 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.