Description
This Chicken Cordon Bleu Casserole recipe offers a delicious twist on the classic dish, combining tender rotisserie chicken, savory black forest ham, and melted Swiss cheese layered with a creamy Dijon-mustard béchamel sauce. Topped with a crispy Parmesan-seasoned breadcrumb crust and baked to golden perfection, this comforting casserole serves 10 and is perfect for family dinners or gatherings.
Ingredients
Scale
Main Ingredients
- 1 large rotisserie chicken, meat removed and pulled (about 5-6 cups)
- 1/2 pound sliced deli-style black forest ham, chopped
- 1/2 pound sliced Swiss cheese
Sauce Ingredients
- 4 tablespoons butter
- 2 garlic cloves, minced
- 4 tablespoons flour
- 3 cups milk
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
Topping Ingredients
- 4 tablespoons melted butter
- 1 1/4 cups seasoned bread crumbs
- 1/4 cup Parmesan cheese
Instructions
- Prepare the casserole dish: Preheat your oven to 350°F (175°C) and generously spray a 9×13-inch casserole dish with nonstick spray to ensure easy cleanup and prevent sticking.
- Layer the base ingredients: Evenly layer the pulled rotisserie chicken at the bottom of the dish, then add a layer of chopped black forest ham, followed by a layer of sliced Swiss cheese to create a flavorful base.
- Make the sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the minced garlic and stir continuously using a rubber spatula to prevent burning while the butter melts completely.
- Season and thicken the sauce: Stir in salt, pepper, Dijon mustard, smoked paprika, and lemon juice until combined. Whisk in the flour and cook for 1 minute to eliminate the raw flour flavor.
- Add milk and thicken: Gradually whisk in the milk, stirring constantly to avoid lumps. Increase heat to high and cook, whisking frequently, until the sauce thickens and reaches a full boil.
- Combine sauce with base layers: Pour the thickened creamy sauce evenly over the chicken, ham, and Swiss cheese layers in the casserole dish.
- Prepare the topping: In a small bowl, mix the melted butter with seasoned bread crumbs and Parmesan cheese until the crumbs are evenly coated.
- Add the topping and bake: Sprinkle the breadcrumb mixture evenly over the casserole. Bake in the preheated oven for 45 minutes, or until the topping is golden brown and crispy.
- Cool and serve: Allow the casserole to cool for 10 minutes after baking to let the sauce set for easier serving and enhanced flavor.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- You can substitute Swiss cheese with Gruyère for a nuttier flavor.
- The casserole can be prepared a day ahead and refrigerated before baking.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- Letting the casserole rest after baking helps the sauce thicken and improves slicing.
