Chicken Cordon Bleu Bake (Printable Version)
# What You'll Need:
→ Topping
01 -
1½ cups Panko breadcrumbs
02 -
4 tablespoons butter, softened at room temperature
03 -
Chopped parsley (optional)
→ Base Foundation
04 -
5 cups cooked chicken, pulled or shredded
05 -
9 ounces black forest-style ham, sliced into thin pieces
06 -
8 ounces Swiss cheese, sliced
→ Creamy Sauce
07 -
1 tablespoon freshly squeezed lemon juice (optional)
08 -
1 tablespoon Dijon mustard
09 -
6 tablespoons unsalted butter
10 -
6 tablespoons all-purpose flour
11 -
3 cups whole milk
12 -
1 teaspoon garlic powder
13 -
½ teaspoon salt
14 -
¼ teaspoon nutmeg (optional)
15 -
¼ teaspoon cayenne pepper (optional)
# Step-by-Step Directions:
01 -
Preheat oven to 350°F (175°C). Lightly coat a 9x13-inch casserole dish with nonstick cooking spray.
02 -
Layer the shredded chicken in the bottom of the prepared dish. Place ham slices evenly over the chicken, then arrange Swiss cheese slices on top.
03 -
In a saucepan, melt 6 tablespoons butter over medium heat. Add garlic powder, salt, and optional nutmeg and cayenne. Stir in flour to create a roux. Gradually whisk in milk, stirring constantly until sauce thickens, about 4 minutes. Finish with Dijon mustard and optional lemon juice.
04 -
Pour the creamy sauce evenly over the layered cheese. In a small bowl, combine Panko breadcrumbs with 4 tablespoons softened butter until mixture resembles coarse crumbs. Sprinkle breadcrumb mixture over the sauce.
05 -
Bake uncovered for 30-40 minutes until bubbly and the topping is golden brown. Allow to rest for 5 minutes before serving.
# Helpful Notes:
01 -
Allow the casserole to cool for a few minutes before serving so the sauce sets properly. For optimal texture, ensure the breadcrumb topping achieves a golden brown color.