Easy Chicken Cordon Bleu Casserole
This casserole is a delicious and time-saving twist on the classic Chicken Cordon Bleu.
Ingredients:
- 2 cups cooked and shredded chicken breast
- 8 ounces sliced ham, cubed
- 8 ounces shredded Swiss cheese
- 1 (10.5 ounce) can cream of chicken soup (reduced-fat, reduced-sodium preferred)
- ½ cup milk
- ½ cup light sour cream
- 2 tablespoons butter
- ⅓ cup seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste (optional)
Cooking Guide:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish.
- In a large bowl, combine the cooked chicken, cubed ham, and shredded Swiss cheese.
- In a separate bowl, whisk together the cream of chicken soup, milk, and sour cream. Season with salt and pepper to taste, if desired.
- Pour the soup mixture over the chicken, ham, and cheese in the casserole dish.
- In a skillet over medium heat, melt the butter. Add the breadcrumbs and Parmesan cheese, stirring constantly until golden brown and toasted.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 30-35 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
- Let cool slightly before serving.
Tips:
- For a richer flavor, use full-fat sour cream and whole milk.
- You can use leftover rotisserie chicken or poached chicken breasts for this recipe.
- To make this dish ahead of time, assemble the casserole and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time when reheating.
- For a crispy topping, broil the casserole for the last few minutes of baking. Watch it closely to avoid burning.
- Feel free to add other vegetables to the casserole, such as cooked broccoli or chopped carrots.
- Want to make it gluten-free? Use gluten-free breadcrumbs or crushed crackers as a topping.
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