Wednesday, February 20, 2013

Chicken Cordon Bleu Casserole

So, back in June last year, Sue and I were honored to guest host over at Heatherly Loves. We shared Sue's Chicken Cordon Bleu Casserole with her readers.
I figured I would post the recipe and photos here on our blog as, for some reason, the photos didn't show up on Heather's blog. 
Plus, it's a really, really tasty dinner dish that is worth sharing again! 
Chicken Cordon Bleu Casserole
6 cups cooked chicken, diced
1 ½ cups cooked ham, diced
8 slices Swiss cheese


4 ½ Tbsp butter
4 ½ Tbsp flour
3 ¼ cup milk
2 Tbsp lemon juice
2 tsp Dijon mustard
½ tsp paprika


1 ½ cups Panko bread crumbs
6 ½ Tbsp butter, melted
½ tsp seasoning salt
2 tsp dried parsley


Preheat oven to 350. Lightly spray a 9 X 13 pan with cooking spray. Sprinkle chicken and ham evenly in dish. Cover with Swiss cheese slices.

Prepare the sauce - 

 Melt butter in a large pot. Add flour to form a roux. Slowly whisk in milk until smooth. Continue to whisk until sauce starts to thicken. (About 2 – 3 minutes). Remove from heat and stir in lemon juice, mustard, paprika, and salt & pepper. Pour sauce evenly over the casserole.

Prepare the topping

- Combine all ingredients (bread crumbs, butter, seasoning salt, parsley) and sprinkle over casserole.
Bake, uncovered, for 45 – 55 minutes. Top should be golden brown. Remove from heat and let sit for 5 minutes before serving.
You can see why I wanted to share the photos, right?
Soooooo yummy!
It's chicken cordon bleu sans the effort!
Be sure to check out The Mandatory Mooch and Kitchen Fun With My 3 Sons for some fantastic links!


  1. I make something very similar...I use raw chicken, thin layer of Virgina ham, a thick layer of swiss cheese... and I put stove top stuffing(already cooked) on top. Bake in a 350 degree oven for 30 min. covered and 25 min. uncovered.....great for preparing ahead of time for parties

    1. Oooh, I love the idea of the Stove Top Stuffing. Great idea!

  2. I also add some pasta to this

  3. any suggestions on what type of ham to use?

  4. any nutrition info on this recipe