Description

This Chicken Cordon Bleu Casserole is a comforting, layered dish combining tender shredded rotisserie chicken, savory ham, and creamy Swiss cheese, all smothered in a rich, homemade mustard-lemon sauce and topped with a crispy, golden panko breadcrumb crust. Perfect for a family dinner, this casserole offers the beloved flavors of traditional chicken cordon bleu in an easy-to-make baked format.

Ingredients

Scale

Main Ingredients

1 rotisserie chicken, skin removed, shredded
2 cups cubed fully cooked ham
4 ounces Swiss cheese, thinly sliced

Sauce

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 1/2 cups 2% milk
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Topping

1 1/2 cups panko bread crumbs
6 tablespoons butter, melted
1 1/2 teaspoons dried parsley flakes

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Instructions

Layer the chicken, ham and cheese: Preheat your oven to 350°F (175°C). Grease a 13x9x2-inch casserole dish thoroughly. Spread the shredded rotisserie chicken evenly on the bottom of the dish, then layer with the cubed ham, followed by the thinly sliced Swiss cheese.
Make the roux: In a small saucepan over medium heat, melt 1/4 cup cubed butter. Once melted, whisk in 1/4 cup all-purpose flour until it forms a smooth paste, called a roux.
Prepare the sauce: Gradually whisk in 2 1/2 cups 2% milk into the roux, stirring constantly to prevent lumps. Bring the mixture to a gentle boil and cook while stirring continuously for 2 to 3 minutes until the sauce thickens.
Flavor the sauce: Remove the saucepan from heat and stir in 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper to add tang and depth to the sauce.
Pour the sauce over the casserole: Evenly pour the prepared sauce over the layered chicken, ham, and cheese in the casserole dish, ensuring full coverage.
Prepare the topping: In a small bowl, combine 1 1/2 cups panko bread crumbs, 6 tablespoons melted butter, and 1 1/2 teaspoons dried parsley flakes. Toss well to coat all the crumbs with butter and parsley.
Top with bread crumbs and bake: Sprinkle the breadcrumb mixture evenly over the sauce-covered casserole. Place the dish uncovered in the preheated oven and bake for 40 to 45 minutes, or until the breadcrumbs turn golden brown and the sauce is bubbling.
Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes before slicing. This resting period allows the casserole to set, making it easier to cut and serve.

Notes

Using rotisserie chicken cuts down on prep time and adds extra flavor.
Gradually adding milk to the roux helps achieve a smooth, lump-free sauce.
Allowing the casserole to rest before slicing results in neater portions.
For a lower sodium option, use reduced-sodium ham and adjust salt accordingly.
Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.