Description
This Chicken Cordon Bleu Casserole recipe transforms the classic dish into a comforting baked casserole filled with shredded chicken, ham, shredded cheeses, and tender hash browns, all coated in a creamy, flavorful Dijon mustard sauce topped with a crunchy golden panko breadcrumb crust.
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 tablespoon 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, patted dry
PANKO TOPPING:
- 3/4 cup panko breadcrumbs
- 1 tablespoon melted unsalted butter
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare Panko Topping: Melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat in a large skillet. Add panko breadcrumbs and stir to coat evenly. Continue cooking and stirring until the crumbs turn golden brown. Transfer the toasted panko to a plate and set aside.
- Preheat Oven and Prepare Baking 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 the Sauce Base: In a very large skillet or Dutch oven over medium heat, melt 4 tablespoons butter together with 2 tablespoons olive oil. Whisk in 1/3 cup all-purpose flour and cook while stirring for 2 minutes to form a roux, ensuring the mixture is smooth and golden.
- Add Liquids and Seasonings: Reduce heat to low. Gradually whisk in 2 cups milk and 1 ½ cups chicken broth to avoid lumps. In a separate small bowl, whisk together 1 ½ tablespoons cornstarch with the remaining 1 ½ cups chicken broth, then add this mixture to the skillet. Stir in Dijon mustard, lemon juice, Worcestershire sauce, chicken bouillon, dried parsley, onion powder, garlic powder, pepper, and smoked paprika.
- Thicken Sauce: Bring the sauce to a boil while whisking constantly, then reduce heat to a simmer and continue whisking frequently until sauce thickens. Remove the skillet from heat and whisk in 1 cup Monterey Jack cheese until melted, followed by 1 cup Gruyere cheese until fully incorporated. Then whisk in 1/2 cup sour cream until smooth and blended.
- Combine Meat and Potatoes: Stir in the cubed ham and shredded rotisserie chicken to evenly coat with the sauce. Taste and add salt if needed. Next, fold in the thawed and patted dry hash browns until everything is well combined.
- Assemble Casserole: Transfer the mixture to the prepared baking dish. Evenly sprinkle the remaining ¼ cup Gruyere and ¼ cup Monterey Jack cheeses over the top, and then spread the toasted panko breadcrumb topping over everything.
- Bake: Cover the casserole with foil and bake at 350°F for 40 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the casserole is hot, bubbly, and the cheese is melted and golden. Serve warm, seasoning with freshly cracked salt and pepper to taste if desired.
Notes
- For best flavor, use freshly shredded Gruyere and Monterey Jack cheeses rather than pre-shredded to ensure better melting and texture.
- Make sure to pat dry the thawed hash browns thoroughly to avoid a watery casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated covered.
- Substitute rotisserie chicken with leftover cooked chicken or turkey if preferred.
- For a lower sodium option, ensure the chicken broth and bouillon are low sodium versions.
- Toast the panko carefully to avoid burning; medium heat and close attention is key.
Nutrition
- Serving Size: 1/8 of casserole (about 1.5 cups)
- Calories: 460
- Sugar: 4g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
