Chicken Cordon Bleu Casserole (Print Version)
Layers of chicken, ham, and Swiss cheese baked in a creamy sauce under a crisp panko topping.
# Ingredients:
→ Protein
01 -
3 cups cooked chicken breast, chopped
02 -
1.5 cups diced ham
→ Dairy
03 -
2 cups shredded Swiss cheese, divided
04 -
1 can (10.5 oz) cream of chicken soup
05 -
1/2 cup milk
06 -
3 tablespoons unsalted butter, melted
→ Seasonings
07 -
1 tablespoon Dijon mustard
08 -
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon paprika, divided
11 -
Salt to taste
12 -
Cracked black pepper to taste
→ Topping
13 -
1 cup Panko bread crumbs
→ Preparation
14 -
Cooking spray
# Steps:
01 -
Set oven to 350°F (175°C) and coat a 9×13-inch baking dish thoroughly with cooking spray.
02 -
In a large bowl, mix chopped chicken breast, diced ham, and 1 cup of the Swiss cheese. Evenly distribute mixture into the prepared baking dish.
03 -
In a separate bowl, whisk together cream of chicken soup, milk, Dijon mustard, garlic powder, thyme, salt, cracked black pepper, and 1/4 teaspoon paprika until smooth.
04 -
Pour the prepared sauce evenly over the chicken and ham mixture. Sprinkle the remaining Swiss cheese on top.
05 -
In a small bowl, combine melted butter, Panko bread crumbs, and remaining 1/4 teaspoon paprika. Evenly scatter over the casserole.
06 -
Transfer casserole, uncovered, to the oven. Bake for 25–30 minutes or until the topping is golden and the casserole is bubbly.
07 -
Allow casserole to rest for several minutes before portioning and serving.
# Notes:
01 -
For uniform browning, check the casserole during the final 5 minutes of baking. For a richer flavor, substitute Gruyère for some of the Swiss cheese.