Description
This Chicken Cordon Bleu Casserole combines tender rotisserie chicken, savory ham, and Swiss cheese layered under a creamy Dijon and garlic sauce, all topped with a crispy seasoned breadcrumb and parmesan crust. Baked to golden perfection, this comforting casserole is perfect for a family dinner or potluck.
Ingredients
Scale
Base:
- 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:
- 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:
- 4 tablespoons melted butter
- 1 1/4 cups seasoned bread crumbs
- 1/4 cup Parmesan cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch casserole dish with nonstick spray to prevent sticking.
- Layer Base Ingredients: Spread the pulled rotisserie chicken evenly in the bottom of the casserole dish, followed by the chopped ham. Top the meats with a layer of sliced Swiss cheese.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Add minced garlic and stir continuously with a rubber spatula to avoid burning the garlic.
- Season the Sauce: Stir in salt, pepper, Dijon mustard, smoked paprika, and lemon juice into the melted butter and garlic mixture.
- Thicken the Sauce: Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk while whisking continuously to prevent lumps. Increase the heat to high and cook until the sauce thickens and comes to a full boil.
- Assemble and Add Sauce: Pour the thickened sauce evenly over the layered chicken, ham, and Swiss cheese in the casserole dish.
- Prepare the Topping: In a small bowl, combine the melted butter, seasoned bread crumbs, and Parmesan cheese, mixing until the butter is well incorporated and evenly coats the crumbs.
- Add Topping and Bake: Sprinkle the breadcrumb mixture evenly over the sauce layer. Bake uncovered for 45 minutes at 350°F (175°C) until the topping is golden brown and crispy.
- Cool Before Serving: Let the casserole cool for 10 minutes before serving to allow the sauce to thicken slightly for the best texture and flavor.
Notes
- You can substitute any leftover cooked chicken for the rotisserie chicken to save time and reduce waste.
- Using smoked paprika adds a nice smoky flavor, but you can use regular paprika if unavailable.
- For a lower-fat version, consider using low-fat milk and reducing the amount of butter in the sauce and topping.
- To make the topping gluten-free, use gluten-free breadcrumbs instead of seasoned bread crumbs.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of casserole)
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
