Chicken Cordon Bleu Casserole Family Dinner
This deconstructed Chicken Cordon Bleu casserole delivers all the sophisticated flavor of the classic French dish with a fraction of the work. Tender chicken, salty ham, and nutty Gruyère swim in a luscious Dijon cream sauce, all topped with a golden, buttery breadcrumb crust for a comforting family meal.
Equipment
- 9x13 inch baking dish
- Large skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Whisk
- Small bowl
- Instant-read thermometer (optional)
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz cooked ham, diced
- 2 cups Gruyère or Swiss cheese, shredded
- 1 cup heavy cream
- 1 cup chicken broth
- 3 tbsp Dijon mustard
- 1 cup panko breadcrumbs
- 3 tbsp butter, melted divided: 1 tbsp for sauce, 2 tbsp for topping
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ⅛ tsp ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Season the cubed chicken generously with salt, pepper, and a tiny pinch of nutmeg.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, whisking constantly. Bring to a gentle simmer.
- Whisk in the Dijon mustard and let the sauce bubble for 2-3 minutes until it thickens slightly. Taste and adjust seasoning.
- Spread the cubed chicken evenly in the bottom of the prepared baking dish. Scatter the diced ham over the chicken.
- Pour the warm Dijon cream sauce evenly over the chicken and ham, ensuring everything is coated.
- Sprinkle the shredded Gruyère cheese over the top in an even layer.
- In a small bowl, combine the panko breadcrumbs with the remaining 2 tablespoons of melted butter. Stir until the crumbs are evenly moistened.
- Sprinkle the breadcrumb mixture over the cheese layer.
- Bake for 25-30 minutes, or until the sauce is bubbly around the edges and the breadcrumbs are deeply golden brown. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
- Let the casserole rest for 5 minutes before serving.
Notes
For the best texture, shred your own Gruyère cheese instead of using pre-shredded. To prevent dry chicken, do not bake longer than 30 minutes; the internal temperature should reach 165°F (74°C). For a flavor boost, brown the butter for the breadcrumbs in a skillet until nutty before mixing with panko. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C) until warmed through.