Chicken Cordon Bleu Casserole
Layered together, it's a warm and comforting weeknight meal!
By Hannah Klinger; Recipe by Torie Cox
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
55 mins
Give an old-school restaurant classic a new spin in this cheesy chicken cordon bleu casserole! All the elements are there, from the chicken and ham to the melty Swiss cheese and the golden breading. Instead of stuffing each chicken breast like the original recipe, the ingredients are layered and baked together—the perfect casserole for a dinner party or a special weeknight meal. The cream sauce here is also a restaurant classic, right down to the butter and flour mixture (called a roux) that helps it thicken. Serve with steamed rice and your favorite vegetable side dish for a comforting meal without the restaurant price tag.
What's the difference between a chicken cutlet and a chicken breast?
Cutlets are chicken breasts that have been cut in half horizontally. Cutlets are fantastic for pan frying because they're a bit flatter and thinner than chicken breasts—great for even cooking and more of a golden crust. In this recipe, the cutlets will finish cooking in the casserole after searing.
What's the difference between chicken cordon bleu and chicken kiev?
The difference between these two dishes has to do with the filling. Chicken cordon bleu is traditionally stuffed with ham and Swiss cheese. Chicken kiev is stuffed with herbed butter.
How do you prevent lumps in a cheese sauce?
The trick to making a smooth cheese sauce is to add the milk to the pan slowly, whisking as you pour. Do the same with the grated cheeses so they melt evenly.
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Ingredients
- 8 chicken cutlets
- 1 1/2 tsp. kosher salt, divided
- 3/4 tsp. ground black pepper, divided
- 4 Tbsp. salted butter, plus 2 tsp., melted, divided, plus more for casserole dish
- 1/2 cup diced ham
- 3 Tbsp. all-purpose flour
- 1 1/2 cups milk
- 1 cup chicken broth
- 1/8 tsp. cayenne, optional
- 1 Tbsp. Dijon mustard
- 1 cup grated Swiss cheese, divided
- 1 cup grated low-moisture mozzarella cheese, divided
- 1/2 cup panko breadcrumbs
- 1 Tbsp. chopped fresh parsley, plus more for serving
- Steamed rice and green beans, for serving, optional
Directions
- Step 1Preheat the oven to 375°. Butter a 9-by-13-inch casserole dish.
- Step 2Season the chicken cutlets evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Step 3Heat a large skillet over medium heat; add 1 teaspoon butter and 4 of the chicken cutlets. Cook 2 to 3 minutes per side or until browned. (Chicken will not be cooked through the center.) Remove from the skillet and transfer to a plate. Repeat with 1 teaspoon butter and remaining chicken. (Do not wipe the skillet clean unless the butter or pan drippings have turned dark brown.)
- Step 4Add the ham to the drippings in the skillet, and cook over medium heat, stirring occasionally, until lightly browned, about 2 min. Remove the ham from the skillet and set aside.
- Step 5Place 3 tablespoons of the butter in the same skillet over medium heat. Slowly whisk in the flour and cook, stirring, for 1 minute. Slowly whisk in the milk and chicken broth, then add the cayenne, if you like. Bring to a simmer and cook, stirring often, until thickened, about 3 minutes. Remove from the heat.
- Step 6Stir in the mustard and 1/2 cup each of the Swiss and mozzarella until the cheese melts. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Step 7Combine the panko, parsley, and remaining 1 tablespoon of melted butter in a small bowl. Mix well to coat.
- Step 8Spoon 1 1/2 cups of the cheese sauce in the prepared casserole dish. Arrange the chicken cutlets in the dish, overlapping slightly. Spoon the remaining sauce evenly over the chicken. Add browned ham. Top with remaining 1/2 cup each of the Swiss and mozzarella. Top evenly with the panko mixture.
- Step 9Bake until golden brown and bubbly, and chicken is cooked through, 25 to 30 minutes. Sprinkle with additional parsley and serve alongside steamed rice and green beans, if you like.
Tip: It's easy to make a chicken cutlet from a boneless, skinless chicken breast. Lay the chicken breast on a cutting board. Holding a knife in your preferred cutting hand and with your other hand pressing the chicken flat, carefully slice the chicken in half horizontally, keeping your knife level and parallel to the cutting board.
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