Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

This casserole is a delicious and easy take on the classic Chicken Cordon Bleu.

Ingredients:

• For the Chicken:
  • 2 boneless, skinless chicken breasts (around 1 pound)
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
• For the Filling:
  • 4 slices deli ham
  • 4 slices Swiss cheese
  • 1/4 cup Dijon mustard
• For the Sauce:
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon dried thyme
  • Salt and pepper to taste
• For the Topping:
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons melted butter

Cooking Guide:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Prepare the chicken: Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and pepper. Dredge each chicken breast in flour.
3. Cook the chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken for 2-3 minutes per side, or until golden brown. Transfer the cooked chicken to a plate.
4. Assemble the casserole: Spread the Dijon mustard evenly over the bottom of the prepared baking dish. Layer the ham slices over the mustard, then top with the cooked chicken breasts. Divide the Swiss cheese slices over the chicken.
5. Make the sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth, milk, and heavy cream. Bring to a simmer and cook for 5 minutes, or until the sauce thickens. Stir in thyme, salt, and pepper.
6. Assemble the casserole (continued): Pour the sauce over the chicken and cheese in the baking dish.
7. Make the topping: Combine panko breadcrumbs, Parmesan cheese, and melted butter in a bowl. Stir until well combined. Sprinkle the topping evenly over the casserole.
8. Bake: Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown.

Tips:

• For a quicker version, you can use pre-cooked chicken breasts.
• To make the casserole ahead of time, assemble it completely and cover it with foil. Refrigerate for up to 24 hours. Bake as directed, adding an extra 5-10 minutes to the cooking time.
• You can substitute Gruyere cheese for the Swiss cheese.
• To add a bit of crunch, add 1/4 cup of chopped walnuts or pecans to the breadcrumb topping.
• Serve the casserole with a side of steamed vegetables or rice.