A delicious crowd pleasing chicken cordon bleu casserole stuffed with chunks of chicken breast and ham, slices of swiss cheese, and topped with bread crumbs baked until golden brown.
I’ve always pictured Chicken Cordon Bleu as some fancy schmancy dish that you only eat at sit down restaurants with cloth napkins. However, I had never actually eaten this dish until I was grown. By then I figured out that the cloth napkins and water in wine glasses were just an illusion, that this dish is just about as down to earth as any other chicken dish I had eaten.
The thought of putting things into a casserole always makes me happy. When I think of any casserole I think of fast, easy, one dish, and comfort food. This is almost one dish, and if you chose to use a rotisserie chicken, it will be one dish! (Yes!) Your whole family will love this and if you’ve never had chicken cordon blue, then think of this version as a way to get your feet wet, before the non-casserole, more work involved version.
Scroll down for a printable version.
What do you need?
6 boneless skinless chicken breasts, boiled and shredded
1/2 pound thin sliced ham (we used Applegate black forest), chopped
1/4 pound thin sliced swiss cheese (we used Applegate)
Sauce:
3 cups milk
4 tablespoons butter
4 tablespoons flour
Juice from one lemon
1 tablespoon Dijon mustard
salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika (regular paprika is fine)
Topping:
1 1/2 cups crushed Ritz style crackers
salt and pepper
4 tablespoons butter, melted
What do you do?
Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
Place your chicken in to bottom of your dish, followed by a layer of your ham, and topped with the sliced cheese.
Set the dish aside.
Melt your butter for your sauce in a sauce pan over medium to high heat.
Whisk in your flour, cook for a minute and whisk in the milk, mustard, lemon juice, and seasonings.
Cook over medium high heat until it reaches a low boil.
Cook until the sauce is slightly thickened. Should only be a 2 to 3 minutes.
Pour your sauce over the chicken, ham, and cheese.
Top your dish with your crushed crackers, dash the top with salt and pepper once across, drizzle the melted butter on top.
Bake uncovered for 35 to 40 minutes, or until hot and bubbly. Allow the casserole to sit 5 minutes before serving.
Chicken Cordon Bleu Casserole
Ingredients
- 6 boneless skinless chicken breasts boiled and shredded
- 1/2 pound thin sliced ham we used Applegate black forest, chopped
- 1/4 pound thin sliced swiss cheese we used Applegate
Sauce
- 3 cups milk
- 4 tablespoons butter
- 4 tablespoons flour
- Juice from one lemon
- 1 tablespoon Dijon mustard
- salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika regular paprika is fine
Topping
- 1 1/2 cups crushed Ritz style crackers
- salt and pepper
- 4 tablespoons butter melted
Instructions
-
Preheat oven to 350 degrees and grease a 9x13 inch baking dish.
-
Place your chicken in to bottom of your dish, followed by a layer of your ham, and topped with the sliced cheese.
-
Set the dish aside.
-
Melt your butter for your sauce in a sauce pan over medium to high heat.
-
Whisk in your flour, cook for a minute and whisk in the milk, mustard, lemon juice, and seasonings.
-
Cook over medium high heat until it reaches a low boil.
-
Cook until the sauce is slightly thickened. Should only be a 2 to 3 minutes.
-
Pour your sauce over the chicken, ham, and cheese.
-
Top your dish with your crushed crackers, dash the top with salt and pepper once across, drizzle the melted butter on top.
-
Bake uncovered for 35 to 40 minutes, or until hot and bubbly. Allow the casserole to sit 5 minutes before serving.
Kelly @RaisingSamuels
Hello, visiting from Christian Fellowship Friday. This looks delicious and it is a favorite in our house. I am excited to try to make it, and not buy the store kind. Thanks for sharing!
Kelly @RaisingSamuels recently posted…Enter to Win a Gazelle Certified pre-owned iPhone or iPad!
Joanna
It’s so easy to make! Let me know if you try it, and what you think.
Lori
I’m visiting from Christian Fellowship Fridays. This looks so good I’m going to have to give it a try. Thanks for sharing!
Joanna
Let me know if you give it a try, and what you think!
DaLynn McCoy
This is similar to a dish that a sweet lady used to prepare for our pot lucks at our little church near my momma’s house. One of those sweet ladies that you’d tell her you wanted the recipe and she’d rattle off the ingredients… too fast for you to write down, and too long to remember. LOL Thank you for sharing! Happy to have you at the Christian Fellowship Friday linky and looking forward to getting to know you. 🙂 Have a blessed weekend!
DaLynn McCoy recently posted…Christian Fellowship Friday
Joanna
I love old recipes like that, don’t you?! There are many that I remember from Wednesday night pot lucks at church, but have no idea what the names would be now to search for them. Ritz cracker topped chicken would return way too many recipes to rifle through. 🙂 I’m so glad that I ran across Christian Fellowship Friday linky!
Kelly O'Brien
THis sounds so yummy! We will definitely be trying this one out! Thanks so much for sharing!
Kelly O’Brien recently posted…Honoring our Law enforcement Officers
Joanna
Please let me know if you give it a try!
Jerusha (@TheDisneyChef)
My mouth is watering! I love the flavors of Chicken Cordon Bleu, but it’s something I never actually remember to make. With a household of kids who I’m sure would love this too, I’ve got to get cracking! And a casserole? Talk about a perfect way to experience the flavors without the hassle of doing it the “traditional way.” Thank you very much for sharing!
Jerusha (@TheDisneyChef) recently posted…Dole Whip Float – Aloha Isle
Joanna
Thank for stopping by! If you make it let me know what your family thinks. We love it around here! And aren’t casseroles great?!
Lori Hart
This is comfort food at it’s best. Found your recipe at the Tasty Tuesday Link Party. I am the hostesses of Tickle My Tastebuds and would love you to stop by and link this recipe.
Cheers,
Lori
Lori Hart recently posted…Tickle My Tastebuds Tuesday #56 – Get Your Grill On!!
Joanna
Thank you for stopping by!! I linked up with Tickle My Tastebuds. 🙂 I just need to check out some of those links, there were some very tasty looking dishes!