Description
This Chicken Cordon Bleu Casserole is a comforting and cheesy dish combining shredded chicken, ham, and a creamy Gruyere and Monterey Jack cheese sauce, topped with a crunchy golden panko breadcrumb crust. Perfect for a hearty family meal, this casserole offers classic flavors of chicken cordon bleu in an easy-to-make baked format.
Ingredients
Scale
SAUCE:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2 cups milk
- 3 cups low sodium chicken broth
- 1 ½ tablespoons cornstarch
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons dried parsley
- 1 teaspoon chicken bouillon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
ADD-INS:
- 1 ¼ cups freshly shredded Gruyere Swiss cheese (6 ounces)
- 1 ¼ cups freshly shredded Monterey Jack cheese
- 1/2 cup sour cream
- 2 cups cubed ham
- 2 cups shredded rotisserie chicken (or cubed cooked chicken)
- 16 oz frozen shredded hash browns, thawed and patted dry
PANKO TOPPING:
- 3/4 cup panko breadcrumbs
- 1 tablespoon melted unsalted butter
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare Panko: Melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a large skillet. Add panko breadcrumbs and stir well to coat evenly. Continue cooking, stirring frequently, until the breadcrumbs turn a golden brown color. Transfer the toasted panko to a plate and set aside.
- Preheat Oven and Prep Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Make Sauce Base: In a very large skillet or Dutch oven, melt 4 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in 1/3 cup flour and cook, stirring constantly, for about 2 minutes to form a roux.
- Add Liquids and Seasonings: Lower heat to low and gradually whisk in 2 cups milk followed by 1 ½ cups chicken broth. In a small bowl, mix cornstarch with the remaining 1 ½ cups chicken broth until smooth, then add to the skillet. Stir in Dijon mustard, lemon juice, Worcestershire sauce, chicken bouillon, dried parsley, onion powder, garlic powder, black pepper, and smoked paprika. Bring the sauce to a boil while whisking constantly, then reduce heat to a simmer and continue whisking until the sauce thickens.
- Add Cheese and Sour Cream: Remove the sauce from heat. Whisk in 1 cup Monterey Jack cheese until melted, then whisk in 1 cup Gruyere cheese until fully melted. Finally, stir in the sour cream until well combined and smooth.
- Combine Meat and Hash Browns: Add the cubed ham and shredded chicken to the sauce, stirring gently to evenly coat the meat. Taste and adjust salt as needed. Stir in the thawed and dried shredded hash browns until evenly incorporated.
- Assemble Casserole: Pour the casserole mixture into the prepared 9×13-inch baking dish. Sprinkle the top evenly with the remaining ¼ cup Gruyere and ¼ cup Monterey Jack cheese, followed by the toasted panko breadcrumb topping.
- Bake: Cover the casserole dish with aluminum foil and bake in the oven at 350°F for 40 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the casserole is hot, bubbly, and the cheese topping is melted and golden brown.
- Serve: Remove from oven and let stand for a few minutes. Season with freshly cracked salt and pepper to taste before serving. Serve hot and enjoy your creamy, cheesy chicken cordon bleu casserole.
Notes
- For best results, thaw and pat dry the frozen hash browns to avoid excess moisture in the casserole.
- You can substitute shredded cooked chicken with leftover rotisserie chicken or freshly cooked chicken breasts.
- To make ahead, assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a crispier topping, broil for 2-3 minutes after baking, watching carefully to prevent burning.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 480
- Sugar: 4g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 110mg
