Chicken Cordon Bleu Casserole

Total Time: 1 hr Prep: 15 min Cook: 45 min Ree Drummond The Pioneer Woman
Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    tablespoons salted butter

  • 2

    cups small-cubed ham

  • 1 1/4

    cups grated Swiss cheese

  • 1 1/4

    cups grated Monterey Jack cheese

  • 4

    cooked boneless, skinless chicken breasts, cut into cubes

  • 1/2

    cup panko breadcrumbs

  • 1/4

    cup all-purpose flour

  • 2

    cups milk

  • 1

    cup chicken broth

  • 2

    tablespoons Dijon mustard

  • 1/2

    teaspoon cayenne

  • Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter. Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl. Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken. Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside. Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper. Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.

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