American · Dinner
Chicken Cordon Bleu Casserole
Diced chicken breast layered with cooked ham and Swiss cheese, bound in a Dijon cream sauce over pasta and topped with buttered panko. Baked until the crumb crust turns golden and the sauce bubbles. Served hot as a single-dish weeknight meal reworking the classic breaded cordon bleu.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
903Calories
66.3gProtein
53.9gFat
37.6gCarbs
4.6gSugar
1.9gFiber
1495mgSodium
270mgChol
30.6gSat Fat
485mgPotassium
412mgCalcium
1.8mgIron
1.2mcgVitamin B12
2.1mgVitamin C
protein-rich
rich-umami
cheat-day
hidden-gems
Instructions
1
Prep
Heat oven to 375F and grease a small dish. Dice the chicken breast and ham, shred the Swiss cheese.
2
Sear
Cook the diced chicken in a skillet over medium-high heat for 5 minutes until the surface is opaque with no pink showing.
3
Simmer
Whisk the flour into the heavy cream and chicken stock over medium heat, stir in Dijon mustard, salt and pepper, and cook 3 minutes until thickened.
4
Build
Off heat, fold cooked pasta, ham, and half the Swiss into the sauce until coated, transfer to the dish, then top with buttered panko and remaining Swiss.
5
Plate
Bake at 375F for 20 minutes until the panko topping is deep golden, rest 2 minutes, then serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 4 oz114g cooked ham
- 3 oz86g Swiss cheese
- 2 cup170g cooked pasta
- 1 cup240ml heavy cream
- 1/2 cup120ml chicken stock
- 2 tbsp2 tbsp Dijon mustard
- 1/2 cup50g panko breadcrumbs
- 2 tbsp2 tbsp butter
- 2 tsp2 tsp all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
