Creamy Chicken Cordon Bleu Casserole (Print Version)
# Ingredients:
→ Dijon Cream Sauce
01 -
3 tablespoons unsalted butter
02 -
2 cloves garlic, grated or minced
03 -
3 tablespoons flour
04 -
½ cup chicken broth
05 -
1 ½ cups milk (skim or full cream)
06 -
1 tablespoon Dijon mustard
07 -
1 teaspoon chicken or vegetable bouillon powder
08 -
¼ cup fresh grated Parmesan cheese
09 -
Salt and pepper to taste
10 -
2 tablespoons fresh parsley, chopped (optional, for garnish)
→ Casserole
11 -
2 cups fresh broccoli florets, uncooked
12 -
4 cups cooked or rotisserie chicken, shredded or diced
13 -
2 cups diced ham
14 -
2 cups shredded Swiss cheese
15 -
¼ cup fresh grated Parmesan cheese
→ Casserole Topping
16 -
1 cup Panko breadcrumbs
17 -
2 tablespoons melted butter
# Instructions:
01 -
Melt 3 tablespoons unsalted butter over medium heat in a small saucepan. Add minced garlic and cook until fragrant, about 30 seconds. Reduce heat to low, whisk in flour and cook for 1 minute to remove the raw flour taste.
02 -
Gradually pour in chicken broth and milk, whisking continuously until the mixture is smooth. Add Dijon mustard, bouillon powder, and Parmesan cheese. Cook for 2-3 minutes, whisking constantly, until the sauce thickens. If needed, add extra milk, 1-2 tablespoons at a time, to reach your desired consistency. Season with salt and pepper to taste. Stir in fresh parsley if using.
03 -
While making the sauce, bring a medium pot of generously salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until crisp-tender. Drain immediately to stop the cooking process.
04 -
Preheat oven to 400°F (200°C). Grease a 2-quart casserole dish to prevent sticking.
05 -
Spread the cooked chicken evenly at the bottom of the prepared casserole dish. Layer the blanched broccoli and diced ham on top of the chicken. Pour the Dijon cream sauce evenly over the layers. Sprinkle the Swiss cheese and remaining Parmesan cheese on top.
06 -
In a small bowl, mix the Panko breadcrumbs with melted butter until well combined. Sprinkle this mixture evenly over the top of the casserole.
07 -
Place the casserole in the preheated oven and bake for 30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
08 -
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.
# Notes:
01 -
Using unsalted butter allows you to control the overall saltiness since ham, cheese, and mustard already contribute salt to the dish.
02 -
For a make-ahead option, assemble the casserole up to a day in advance, refrigerate, and add the breadcrumb topping just before baking.
03 -
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.