Active Time: 35 Mins
Total Time: 1 Hour 10 Mins
Yield: Serves 6 (serving size: about 1 1/2 cups)
This creamy, crowd-pleasing casserole delivers generously on cheesy, savory flavor—but requires a fraction of the fuss of classic chicken cordon bleu. The key to this chicken cordon bleu casserole’s incredible, bubbly richness is the stovetop cheese sauce made with Swiss and Gruyère. (If you have trouble finding Gruyère, simply substitute the same amount of Swiss.) Additionally, toasting the breadcrumb topping on the stovetop will keep them exceptionally crispy during baking; so while it may seem like an unnecessary extra step in the casserole’s assembly, it does make for a tastier final product. We call for shredded rotisserie chicken here, but rest assured—this is a great casserole recipe for using leftover cooked chicken. In fact, you can even cut the recipe in half and bake the chicken cordon bleu casserole in an 8-x8-inch square pan for a smaller crowd. One final pro-tip from our test kitchens: You can finely chop the chicken and ham and turn this recipe into an awesome dip for a party.
- 5 tablespoons salted butter, divided
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 4 ounces Swiss cheese, shredded (about 1 cup)
- 4 ounces Gruyère cheese, shredded (about 1 cup)
- 3 ounces cream cheese
- 3 ounces sour cream
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh thyme
- 3/4 teaspoon kosher salt
- 8 cups shredded rotisserie chicken (from 2 chickens) (about 2 lb.)
- 8 ounces sliced deli ham, cut into 1-in. pieces
- 3/4 cup panko (Japanese breadcrumbs)
- 3 tablespoons finely chopped flat-leaf parsley
How to Make It
Preheat oven to 400°F. Melt 2 tablespoons of the butter in a large saucepan over medium-high. Add flour; cook, stirring often, 1 minute. Stir in half-and-half; bring to a simmer, and cook, stirring occasionally 2 minutes. Remove from heat. Add Swiss and Gruyère, stirring often, until melted. Stir in cream cheese and sour cream until smooth. Stir in mustard, thyme, and salt. Stir in chicken and ham until combined.
Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake in preheated oven until bubbling and lightly browned, about 30 minutes.
Meanwhile, melt remaining 3 tablespoons butter in a medium skillet over medium-high. Add breadcrumbs, and cook, stirring often, until golden brown, about 3 minutes. Stir in parsley. Sprinkle breadcrumb mixture over casserole; serve hot.
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