Tuesday , 21 May 2019

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole


  • 1 whole Cooked Chicken, Bones Removed, Meat Diced Or Shredded (rotisserie Chicken Is Excellent, Should Be 5-6 Cups Of Chicken
  • ½ pounds Very Thinly Sliced Deli-style Honey Ham, Rough Chopped
  • ¼ pounds Thin Sliced Baby Swiss Cheese
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 3-¼ cups Milk (I Used Whole Milk)
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Tablespoon Dijon Mustard
  • 1-½ teaspoon Salt
  • ½ teaspoons Smoked Paprika
  • ¼ teaspoons White Pepper
  • 6 Tablespoons Butter
  • 1-½ cup Panko Bread Crumbs
  • ¾ teaspoons Seasoning Salt
  • 1-½ teaspoon Crushed Dried Parsley


  1. Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
  2. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
  3. For the sauce:
  4. Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
  5. For the topping:
  6. Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
  7. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Submitted by:Erica


  1. HI made this and it turned out like soup! Next time I would cut the milk in half. Any other suggestions of what I could change?


    • You probably need to cook the roux longer to let it thicken. The milk content has been fine for me the three times I’ve made it.

      I also cut out the salt in the sauce and just use the season salt in the breading. It was too salty for me 😉

  2. Made this tonight and so glad I pinned it. My whole family ate it including my pickey 4 yr. old. Mine didn’t turn out soupy either. The only complaint I have is it was a little salty which was my fault, I grabbed butter with salt. Oops!!!

  3. Made this twice and everyone loves it! You have to cook the milk for a while to make it really thick so it doesn’t turn out soupy. I make the roux, add the milk and while that’s cooking I prep the rest of the ingredients and stir the milk occasionally. You can feel the difference in the milk consistency when its ready.

  4. Found this on Pinterest and made this tonight. Super easy to make but turned out extremely salty. I even cut the salt down to 1/2tsp as we don’t cook with much salt. I may make this again but will add noodles into it and cut out all salt, including the seasoned salt.

  5. Made this last night. It was delicious. Will make again but will decrease the salt as I too used salt with butter.

  6. I made this last night and to say it was good would be a DRASTIC understatement. It was amazing and sooooo simple. I made a little extra sauce for our steamed broccoli and served it with warm bacon cheddar biscuits.

  7. I’m making this tonight for dinner with chicken seasoned rice, green beans, and corn bread muffins. I am super excited!

  8. Will make tomorrow night and I will listen to y’all about the salt.

  9. Made this and added broccoli. So yummy and my 2 year old loved it

  10. This was DELICIOUS! It was so easy! I am making it again for Christmas dinner because it’s quick and a one dish dinner! Love!

  11. I was wondering if I could make this casserole tonight & cook for dinner tomorrow night. Has anyone prepared this dish in advance? Not sure if the sauce would make it mushy.

  12. Have made this several times. I make ( don’t bake ) and freeze. It freezes great. I just noticed that your sauce is white in the picture. My sauce is orange from the paprika. Is there white smoked paprika?

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