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Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

A comforting, deconstructed take on the classic, featuring tender chicken and ham baked in a rich Swiss cheese sauce with a crispy panko topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 695
Ingredients Method Notes

Ingredients
  

  • 900 g boneless skinless chicken breasts, cut into 2.5cm (1-inch) cubes
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 200 g good-quality cooked ham thickly sliced and chopped
For the Creamy Sauce
  • 60 g unsalted butter
  • 60 g plain flour
  • 700 ml whole milk at room temperature
  • 2 tsp Dijon mustard
  • 1/4 tsp ground nutmeg
  • 1/2 tsp garlic powder
  • 150 g Swiss or Gruyère cheese grated
For the Topping
  • 80 g panko breadcrumbs or any dried breadcrumbs
  • 30 g Parmesan cheese finely grated
  • 2 tbsp unsalted butter melted
  • 1 tbsp fresh parsley finely chopped

Method
 

  1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Lightly grease a 2.5-litre (or 9x13-inch) baking dish and set it aside.
  2. Cook the Chicken: Pat the chicken cubes dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer (work in batches if needed to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. It doesn't need to be cooked through completely. Transfer the browned chicken to the prepared baking dish.
  3. Layer the Ham: Scatter the chopped ham evenly over the chicken in the baking dish.
  4. Make the Roux: In the same frying pan (no need to clean it), melt 60g of butter over medium heat. Whisk in the plain flour and cook for about one minute, stirring constantly, until it forms a smooth paste. This is your roux.
  5. Create the Sauce: Gradually pour in the room-temperature milk while whisking continuously to prevent lumps. Continue to cook, stirring often, for about 5-8 minutes until the sauce has thickened enough to coat the back of a spoon. What works best for me is to keep the heat gentle to avoid scorching the bottom.
  6. Add the Flavour: Remove the pan from the heat. Stir in the Dijon mustard, nutmeg, garlic powder, and a good pinch of salt and pepper. Add the grated Swiss/Gruyère cheese and stir until it's completely melted and the sauce is smooth and velvety.
  7. Assemble the Casserole: Pour the creamy cheese sauce evenly over the chicken and ham in the baking dish, making sure everything is well-coated.
  8. Prepare the Topping: In a small bowl, combine the panko breadcrumbs, grated Parmesan, melted butter, and chopped parsley. Mix until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the top of the casserole.
  9. Bake to Perfection: Place the dish in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbling and the topping is a deep golden brown.
  10. Rest and Serve: Carefully remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The casserole reheats well in the oven or microwave.