Chicken Cordon Bleu Casserole is a creamy, cheesy dish made with chicken, ham, and Swiss cheese, combining the classic flavors of chicken cordon bleu into an easy baked casserole.
Recipe Instructions:
- Prepare the Chicken: Cut boneless, skinless chicken breasts into bite-sized pieces and coat them with breadcrumbs. Brown the breaded chicken in a skillet.
- Layer the Ingredients: In a baking dish, layer the browned chicken, diced ham, and Swiss cheese.
- Make the Sauce: Mix cream of chicken soup with milk and pour it over the layered ingredients.
- Bake: Bake the casserole until bubbly and the cheese is melted.
Variations:
- Use different cheeses like Gruyère, Gouda, or Havarti instead of Swiss.
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor.
- Stir in cooked pasta or rice for a one-pot meal.
- Top with crispy fried onions, crushed potato chips, or buttery breadcrumbs before baking.
- Spice it up with cayenne and paprika in the breading or sauce.
- Bake in individual ramekins for portion control.
- Substitute turkey or pork cutlets for the chicken.
- Drizzle with tangy mustard sauce or creamy ranch dressing.
- Garnish with fresh herbs like parsley, dill, or chives.
Storage Tips:
- Allow the casserole to cool completely before storing in an airtight container. It can be refrigerated for up to 4 days.
- For longer storage, freeze in a freezer-safe container for 2-3 months.
- To reheat, cover refrigerated leftovers with foil and bake at 350°F for about 30 minutes. For frozen casserole, thaw overnight in the refrigerator before reheating.
- For easy serving, divide into single-serve containers before refrigerating or freezing.
- Stir the casserole before serving and add a splash of milk if the sauce thickens too much.
- Leftover casserole can also be used as a filling for sandwiches or wraps.
Ingredients
- 450g (1 lb) boneless, skinless chicken breasts, cut into 2.5 cm (1 inch) pieces
- 120g (4 oz) diced ham
- 115g (4 oz) shredded Swiss cheese
- 400g (14 oz) can of cream of chicken soup
- 1 large egg
- 1/4 cup milk
- 170g (6 oz) breadcrumbs
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Instructions
- Preheat the Oven: Set the oven to 180°C (350°F). Spray a 23x33 cm (9x13 inch) baking dish with non-stick cooking spray.
- Prepare the Chicken: Place the chicken pieces in a shallow bowl. In a separate bowl, whisk together 1/4 cup of milk and 1 large egg.
- Coat the Chicken: One at a time, dip the chicken pieces into the egg mixture, allowing any excess to drip off. Then, coat the chicken thoroughly with 170g (6 oz) of breadcrumbs.
- Assemble the Casserole: Arrange the breaded chicken in the prepared baking dish. Sprinkle 120g (4 oz) of diced ham and 115g (4 oz) of shredded Swiss cheese over the top.
- Prepare the Sauce: In a medium bowl, mix 400g (14 oz) of cream of chicken soup with 1 cup of milk until smooth. Pour the sauce evenly over the chicken and cheese.
- Bake the Casserole: Bake for 30-35 minutes, or until the chicken is cooked through and the cheese is melted. Let the casserole stand for 5 minutes before serving.
Notes
Boost Flavor: For added flavor, use seasoned breadcrumbs or mix 1 teaspoon of paprika into the breadcrumbs. Ensure Proper Cooking: Cook the chicken until it reaches an internal temperature of 75°C (165°F) to prevent it from drying out. Make-Ahead Option: To prepare in advance, follow the recipe through step 5, cover the dish, and refrigerate for up to 24 hours before baking. Fresh Garnish: Garnish the casserole with chopped parsley or snipped chives before serving to enhance freshness. Perfect Pairings: Serve the casserole with rice, pasta, or crusty bread to soak up the delicious creamy sauce.
