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Chicken Cordon Bleu Casserole

Casserole version of Chicken Cordon Bleu
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course Main Course

Equipment

  • 9 x 13 pan

Ingredients
  

Casserole

  • 4 cups Chicken, cooked and shredded
  • 1/2 pound Honey ham, thin sliced and chopped
  • 1/4 pound Baby swiss cheese, thin sliced

Sauce

  • 8 tablespoons Butter
  • 4 tablespoons Flour
  • 3 cups Milk
  • 2 tablespoons Lemon juice, fresh squeezed is best
  • 1 tablespoon Dijon mustard
  • 3/4 tablespoon Salt
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon White pepper

Topping

  • 1 1/2 cup Panko breadcrumbs
  • 4 tablespoons Butter, melted
  • 1/2 teaspoon Seasoning salt Lawrys
  • 1 1/2 teaspoon Parsley, crushed & dried Optional

Instructions
 

  • Butter pan. Spread chicken in the pan. Scatter chopped ham over chicken. Lay Swiss cheese on top of ham.

Sauce

  • In a large sauce pot, melt butter over medium heat. Once melted, quickly stir in the flour to form a smooth roux. Once smooth and bubbly, slowly pour in milk while whisking. Stir until sauce thickens. Add lemon juice, dijon mustard, salt, smoked paprika and white pepper to the sauce. Bring to a boil and turn off heat. Pour evenly over the casserole and around the edges of the pan.

Topping

  • Melt butter in the microwave. Remove from microwave and stir in the Panko bread crumbs and dried parsley. Sprinkle over the top of your casserole.
  • Bake at 350 for 45 minutes or until hot and bubbly.
  • Let cool for 5-10 minutes before serving.