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
½ pound thin sliced ham (we used Applegate black forest), chopped
¼ pound thin sliced swiss cheese (we used Applegate)
3 cups milk
4 tablespoons butter
4 tablespoons flour
Juice from one lemon
1 tablespoon Dijon mustard
¼ teaspoon pepper
½ teaspoon smoked paprika (regular paprika is fine)
1 ½ 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.