Traditional chicken cordon bleu is ham and swiss wrapped in chicken with a crispy coating and sauce. I made this much easier version of it in casserole form for Sunday supper and it was a big hit - the traditional way isn't terribly time consuming, but layering everything in a pan is definitely faster and you get the same flavors so I will be adding this to my repeat recipe file for the future!
This is a Ree Drummond (the Pioneer Woman) recipe, I pretty much followed it but I did make extra sauce by increasing the butter another 2 T. and using 3 cups milk - taste and add additional mustard and cayenne if needed - and I added another 1/2 cup cheese. The other changes are I shredded the chicken instead of cubing it; and doubled the panko crumbs based on reviews. Yum!
- 6 T. salted butter
- 2 cups small-cubed ham
- 1 1/4 cups grated swiss cheese
- 1 1/4 cups grated monterey jack cheese
- 4 cooked boneless, skinless chicken breast, cut into cubes
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 T. Dijon mustard
- 1/2 t. cayenne
- kosher salt and ground black pepper
1. Preheat the oven to 350'. Grease a 9x13-inch baking dish with 1 T. butter.
2. Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content, Mix together the swiss and monterey jack cheese in a bowl.
3. Put about a third of the chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese, Repeat 1 more time, then finish with a layer of chicken.
4. Melt the remaining 5 T. butter in a a skillet over medium heat. Put the panko in a bowl, pouring half of the melted butter, mix well and set aside.
5. Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
6. Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25-30 minutes.
6 servings
recipe, more photos and info found here at Food Network
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| I know my pics aren't great! We served it with flavored rice and a tossed salad. |
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