Chicken Cordon Bleu Casserole Recipe
This Chicken Cordon Bleu Casserole is a quick and easy casserole version of the classic dish using rotisserie chicken to make it a weeknight winner. With tender shredded chicken and black forest ham in a creamy cheese sauce with a crispy breadcrumb topping, this dish is pure comfort food!
Servings: 8 servings
Ingredients
Meat
- 5-6 cups cooked rotisserie chicken shredded
- ½ pound black forest ham about 2 cups chopped
Sauce
- 4 Tablespoons salted butter
- 4 Tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 cups milk
- 1 cup chicken broth
- 1 Tablespoon dijon mustard
- ½ pound Swiss cheese about 2 cups grated
- 1 cup sour cream
Topping
- 2 Tablespoons salted butter melted
- 1¼ cups Panko breadcrumbs or 1 sleeve of ritz crackers
- ¼ cup powdered Parmesan cheese
- 1 envelope Original Shake'N'Bake chicken seasoning mix
Instructions
- Preheat oven to 350°F.
- Melt butter in a large saucepan over medium-high heat. Sprinkle flour over the melted butter and whisk together. Cook for 1-2 minutes to make a roux and remove the raw flour taste until bubbly.4 Tablespoons salted butter, 4 Tablespoons all-purpose flour
- Whisk in salt, garlic powder, smoked paprika, and pepper.½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon black pepper
- Whisk in milk, broth, and dijon mustard. Continue to cook, whisking or stirring frequently, until thickened, about 3-5 minutes.2 cups milk, 1 cup chicken broth, 1 Tablespoon dijon mustard
- Whisk in the cheese, a handful at a time, until melted. Remove from the heat and stir in sour cream.½ pound Swiss cheese, 1 cup sour cream
- Combine shredded chicken and ham in a large bowl. Add cooked sauce and toss to coat evenly. Transfer the mixture to a 9x13-inch baking dish.5-6 cups cooked rotisserie chicken, ½ pound black forest ham
- In a separate bowl, combine Panko breadcrumbs, Shake'N'Bake seasoning packet, and Parmesan cheese. Drizzle with the melted butter and toss to coat. Sprinkle the seasoned breadcrumbs over the casserole dish.2 Tablespoons salted butter, 1¼ cups Panko breadcrumbs, 1 envelope Original Shake'N'Bake chicken seasoning mix, ¼ cup powdered Parmesan cheese
- Bake for 25-30 minutes until bubbly and hot and the breadcrumb topping is golden brown. Serve with cooked pasta or rice.
Notes
- Storage: Leftovers should be cooled and covered with plastic wrap or stored in an airtight container in the fridge for up to 3-4 days.
- Freezing before baking: Freeze before baking it for the best results. Once assembled, wrap the casserole dish in plastic wrap and freeze it for up to 3 months. Defrost fully in the fridge overnight before baking it as instructed.
- Freezing after baking: You can freeze the casserole after baking it if you have too many leftovers. Freeze it in the same way, but reheat it covered with foil in the oven so it doesn't burn, or reheat it in the microwave.
Nutrition
Calories: 651kcal | Carbohydrates: 16g | Protein: 59g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 234mg | Sodium: 1357mg | Potassium: 273mg | Fiber: 1g | Sugar: 6g | Vitamin A: 866IU | Vitamin C: 0.3mg | Calcium: 407mg | Iron: 1mg
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