Chicken Cordon Bleu Casserole

A funny thing occurred to me the other week while having a conversation with my mom. Often times we discuss food, as many people probably do, but during our conversation she had stated that she made something really delicious the other day and both her and my dad really loved it. I was intrigued. She said it was a chicken cordon bleu casserole. I laughed and told her that was an idea I had came up with several weeks back, however had not had a chance to make due to other circumstances and priorities.  So that sparked up the idea again, as I knew when I was thinking about it weeks ago, I knew it would be good, AND…. it’s casserole season in Wisconsin!

Back in the early days of my site development, I created a chicken cordon bleu recipe.  It was one that I remember to this day, because, well, it was absolutely delicious.

Chicken cordon bleu in a nutshell is a flattened chicken breast, filled and rolled with ham and cheese, and coated in crispy, buttery breadcrumbs. It is luscious and pretty darn awesome. This one is just as perfect, but made in casserole form, and a bit easier to make.

Let’s get started.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite sized cubes
• 1 ham steak, thick, cut into bite sized cubes
• 1 can cream of chicken soup
• 2 tbsp fresh thyme, chopped
• 2 tbsp flat Italian parsley, chopped
• 1 cup milk, or chicken stock
• 1 tbsp dijon mustard (or similiar)
• 12 slices swiss cheese
• 1 1/2 cups panko breadcrumbs
• 4 tbsp unsalted butter
• 1 tbsp canola oil
• salt and pepper, to taste

This one is pretty darn easy to put together. I like to lightly brown/crisp my ham but that is optional. I also bake the chicken cubes before adding to the casserole. When all combined, and baked, well… you will see for yourself.

You can multitask fairly easy on this one. Start by preheating your oven to 350 degrees. During this time, heat a large skillet on medium heat. Add 1 tbsp of oil. Bring that a to temperature, then toss in the diced ham steak. Add the chicken to a roasting pan, toss with the remaining oil, then season to your liking with salt and pepper. Place in the oven to cook for 25 minutes. Once chicken is cooked, remove after 25 minutes and set to the side.

Once the ham gets a bit brown and seared, add to a casserole dish.

To a small bowl add the cream of chicken soup, the milk, mustard, and season with some pepper. Whisk until smooth.

To another small bowl, add in the breadcrumbs, thyme, parsley, and melted butter. Stir well to make sure everything is nicely incorporated.

Add the cooked chicken to the ham, and give a stir. Add in the soup mixture, and gently move everything around so the soup coats everything. Top with the cheese slices. Top the cheese with the panko breadcrumbs mixture, cover with foil, and place in the oven for about 35 minutes. Uncover 35 minutes in, then continue to cook for 5-10 minutes or until the breadcrumbs on top are nicely crispy and browned.

Let cool for a few minutes, then take a big spatula, cut into it, and scoop and serve.

This is kind of a casserole of my dreams. Creamy chicken and ham, and the cool funk of the Swiss cheese, and the crispy texture of the breadcrumb topping really set it off. If you are looking for an easy throw together casserole that screams comfort food, then give this one a shot. It’s a winner.

Chicken Cordon Bleu Casserole

Dax Phillips

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Chicken Cordon Bleu Casserole Recipe

Cuisine Casseroles

Servings 8

Ingredients

  

• 1 lb boneless skinless chicken breast, cut into bite sized cubes
• 1 ham steak thick, cut into bite sized cubes
• 1 can cream of chicken soup
• 2 tbsp fresh thyme chopped
• 2 tbsp flat Italian parsley chopped
• 1 cup milk or chicken stock
• 1 tbsp dijon mustard or similiar
• 12 slices swiss cheese
• 1 1/2 cups panko breadcrumbs
• 4 tbsp unsalted butter
• 1 tbsp canola oil
• salt and pepper to taste

Instructions

 

• You can multitask fairly easy on this one. Start by preheating your oven to 350 degrees. During this time, heat a large skillet on medium heat. Add 1 tbsp of oil. Bring that a to temperature, then toss in the diced ham steak. Add the chicken to a roasting pan, toss with the remaining oil, then season to your liking with salt and pepper. Place in the oven to cook for 25 minutes. Once chicken is cooked, remove after 25 minutes and set to the side.
• Once the ham gets a bit brown and seared, add to a casserole dish.
• To a small bowl add the cream of chicken soup, the milk, mustard, and season with some pepper. Whisk until smooth.
• To another small bowl, add in the breadcrumbs, thyme, parsley, and melted butter. Stir well to make sure everything is nicely incorporated.
• Add the cooked chicken to the ham, and give a stir. Add in the soup mixture, and gently move everything around so the soup coats everything. Top with the cheese slices. Top the cheese with the panko breadcrumbs mixture, cover with foil, and place in the oven for about 35 minutes. Uncover 35 minutes in, then continue to cook for 5-10 minutes or until the breadcrumbs on top are nicely crispy and browned.
• Let cool for a few minutes, then take a big spatula, cut into it, and scoop and serve.