Description
This Chicken Cordon Bleu Casserole is a comforting, flavorful dish featuring layers of shredded chicken, turkey breast, Swiss cheese, and a creamy mustard sauce topped with buttery panko breadcrumbs. Baked to golden perfection, it’s an easy yet elegant casserole perfect for family dinners or potlucks.
Ingredients
Scale
For the Chicken Casserole:
- 5 cups shredded cooked chicken
- 9 oz sliced turkey breast, cut into strips
- 8 oz sliced Swiss cheese
For the Sauce:
- 6 tbsp unsalted butter
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (optional)
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp nutmeg (optional)
- ¼ tsp cayenne pepper (optional)
- 6 tbsp all-purpose flour
- 3 cups whole milk
For the Topping:
- 1 ½ cups Panko breadcrumbs
- 4 tbsp unsalted butter, softened
- Chopped parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish to prepare it for layering the ingredients.
- Layer the Casserole: Spread the shredded cooked chicken evenly on the bottom of the casserole dish, then layer the sliced turkey breast strips on top, followed by an even layer of Swiss cheese slices.
- Make the Sauce: In a saucepan, melt the unsalted butter over medium heat. Whisk in the Dijon mustard, lemon juice (if using), garlic powder, salt, nutmeg, cayenne pepper, and all-purpose flour. Gradually add the whole milk, whisking constantly until the sauce thickens and becomes smooth. Pour the sauce evenly over the layered casserole.
- Prepare the Topping: In a small bowl, combine the panko breadcrumbs with the softened butter until well mixed. Sprinkle this mixture evenly over the top of the casserole to create a golden, crispy topping.
- Bake: Place the casserole in the preheated oven and bake for 30 to 40 minutes, or until the sauce is bubbly and the breadcrumb topping is golden brown. Remove from the oven and garnish with chopped parsley if desired. Serve hot.
Notes
- You can substitute turkey breast with ham for a more traditional Cordon Bleu flavor.
- For a lighter version, use low-fat milk instead of whole milk and reduce the butter amount.
- Allow the casserole to rest 5-10 minutes before serving for easier slicing.
- Make sure the shredded chicken is fully cooked before assembling the casserole.
- Optional spices like nutmeg and cayenne add subtle warmth and depth to the sauce but can be omitted if preferred.
