Chicken Cordon Bleu Casserole
This Chicken Cordon Bleu Casserole is a deconstructed take on the classic dish, perfect for a weeknight meal. It features layers of chicken, ham, and Swiss cheese in a creamy sauce, topped with buttery breadcrumbs for a comforting and satisfying experience.
Equipment
- 9x13 inch baking dish
- Large bowl
- Small bowl
- Measuring cups
- Measuring spoons
- Oven
- Spoon or spatula
Ingredients
- 3 cups cooked chicken, shredded or diced
- 8 ounces cooked ham, diced
- 4 ounces Swiss cheese, shredded
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 cup breadcrumbs, plain or panko
- 4 tablespoons melted butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cooked chicken, ham, Swiss cheese, cream of chicken soup, sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- In a separate bowl, combine the breadcrumbs, melted butter, and fresh parsley. Toss to coat the breadcrumbs evenly.
- Sprinkle the breadcrumb mixture evenly over the chicken mixture in the baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is heated through and the breadcrumbs are golden brown.
- Let the casserole stand for 5-10 minutes before serving.
Notes
For a richer flavor, sauté sliced mushrooms with garlic and thyme and layer them into the casserole. Add a pinch of cayenne pepper for a spicy kick. Gruyere or provolone can be substituted for Swiss cheese. Leftovers can be stored in the refrigerator for up to 3 days.