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Dine In: Chicken Cordon Bleu Casserole


When I was growing up, we always got to choose our birthday dinners. My mom would make us anything our little hearts desired.

I distinctly remember being the complicated kid. Maybe I just had refined tastes. Yep, that’s my story and I’m sticking to it.

On more than one occasion, I wanted chicken cordon bleu. I’m not even sure where I had it for the first time, but I know I loved it.

This casserole is a much easier version of the classic French dish. I introduced chicken cordon bleu to my boys this way one recent Friday night, and they loved it. They don’t even know there’s a much more complicated way to make it, but it’s the taste that counts, right? This dish captures the taste perfectly.

 

Chicken Cordon Bleu Casserole

Ingredients:
5-6 cups cooked chicken, shredded or diced (rotisserie-style is super easy to use)
1/2 lb deli ham, thinly sliced and roughly chopped
1/4 lb baby Swiss cheese, thinly sliced

For the sauce:
4 Tbs butter
4 Tbs flour
3 1/4 cups whole milk
2 Tbs lemon juice
1 Tbs Dijon mustard
1 1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp white pepper

For the topping:
6 Tbs butter
1 1/2 cup panko breadcrumbs
3/4 tsp seasoned salt
1 1/2 tsp dried parsley, crushed

Directions:
Preheat oven to 350° F. Butter a 9 x 13 baking dish. Set aside.

Put cooked, shredded or diced chicken on the bottom of the baking dish. Scatter the ham over the top of the chicken. Lay the Swiss cheese on top of the ham.

For the sauce:
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.

For the topping:
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 parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden-brown. Remove from oven and let cool for 5-10 minutes prior to serving.

Nutritional Information: Calories Per Serving: 690, Calories from Fat: 342, Fat: 38 g (21.1 g Saturated Fat), Cholesterol: 192 mg, Sodium: 1847 mg, Potassium: 597 mg, Carbohydrates: 32 g, Fiber: 2 g, Sugar: 9 g, Protein: 54 g

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Posted in: Cooking, Dine In

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