Description
This Chicken Cordon Bleu Casserole is a comforting and flavorful dish that layers tender rotisserie chicken, savory black forest ham, and melted Swiss cheese, all enveloped in a creamy Dijon-lemon sauce and topped with a buttery breadcrumb and Parmesan crust. Perfect for a family dinner, it combines the classic elements of chicken cordon bleu in an easy-to-make baked casserole.
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: Start by evenly layering 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 with a rubber spatula to prevent it from 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 any lumps. Increase the heat to high and continue cooking, whisking frequently, until the sauce thickens and comes to 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
- Feel free to use any leftover cooked chicken you have on hand instead of a rotisserie chicken for convenience and flexibility.
- For an extra crispy topping, broil the casserole for 2-3 minutes at the end, watching carefully to prevent burning.
- This casserole can be prepared in advance and refrigerated before baking to save time on busy days.
- Serve with a fresh green salad or steamed vegetables to complete the meal.
Nutrition
- Serving Size: 1 serving (approximately 1/10th of casserole)
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 34 g
- Cholesterol: 95 mg
