Everyone is raving about this Chicken Cordon Bleu casserole! This version is so much easier and more flavorful than the traditional rolled and breaded cordon bleu. This casserole is a very filling, comforting dish that will knock everyone’s socks off!
Ingredients
6 ounces ham – cut into bite-size pieces
6 c. shredded cooked chicken (from about 2 pounds chicken)
4 ounces butter, melted
1 tablespoon Dijon mustard
6 ounces cream cheese – softened
1-ounce fresh lemon juice
5 ounces Swiss cheese – sliced
½ teaspoon Salt
1 tablespoon white wine (optional)
HOW TO MAKE CHICKEN CORDON BLEU CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using olive oil or butter, grease a 9 x 13-inch baking dish.
Step 2: In the bottom of the prepared baking dish, place the chicken. On top of the chicken, lay the pieces of ham.
Step 3: Place the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt in a large bowl. Mix using a whisk or a mixer until blended and thick.
Step 4: Over the chicken and ham, spread the sauce. On top, lay the Swiss cheese slices. Place in the preheated oven and bake for about 30 to 40 minutes or until hot. Then, broil for about 2 minutes until the cheese is bubbly and golden.
Step 5: Remove from the oven when done and allow the casserole to cool for about 10 to 15 minutes before serving. Enjoy!
Notes:
Do not omit the wine, but if it is available, or you wish to leave it that’s fine.
Add 1/4 c chicken broth with the sauce or double the sauce if the chicken is not moist and juicy. To the chicken, add half of the sauce before placing the chicken in the baking dish.
For this recipe, you can use chicken tenders (breaded or un-breaded) in place of the shredded chicken.
If using breaded chicken, bake or air fry it first.
For an extra layer of flavor, garnish the dish with some chopped fresh herbs.
Place the casserole in an airtight container and store it in the fridge for up to 4 days.
Allow the dish to cool fully at room temperature. Place in a freeze-proof dish and tent with plastic wrap and foil. Freeze for up to 3 to 4 months.
Bake the frozen casserole for an hour at 350 degrees F to reheat
Ingredients
- 6 ounces ham – cut into bite-size pieces
- 6 c. shredded cooked chicken (from about 2 pounds chicken)
- 4 ounces butter, melted
- 1 tablespoon Dijon mustard
- 6 ounces cream cheese – softened
- 1-ounce fresh lemon juice
- 5 ounces Swiss cheese – sliced
- ½ teaspoon Salt
- 1 tablespoon white wine (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using olive oil or butter, grease a 9 x 13-inch baking dish.
Step 2: In the bottom of the prepared baking dish, place the chicken. On top of the chicken, lay the pieces of ham.
Step 3: Place the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt in a large bowl. Mix using a whisk or a mixer until blended and thick.
Step 4: Over the chicken and ham, spread the sauce. On top, lay the Swiss cheese slices. Place in the preheated oven and bake for about 30 to 40 minutes or until hot. Then, broil for about 2 minutes until the cheese is bubbly and golden.
Step 5: Remove from the oven when done and allow the casserole to cool for about 10 to 15 minutes before serving. Enjoy!
Notes
Do not omit the wine, but if it is available, or you wish to leave it that’s fine. Add 1/4 c chicken broth with the sauce or double the sauce if the chicken is not moist and juicy. To the chicken, add half of the sauce before placing the chicken in the baking dish. For this recipe, you can use chicken tenders (breaded or un-breaded) in place of the shredded chicken. If using breaded chicken, bake or air fry it first. For an extra layer of flavor, garnish the dish with some chopped fresh herbs. Place the casserole in an airtight container and store it in the fridge for up to 4 days. Allow the dish to cool fully at room temperature. Place in a freeze-proof dish and tent with plastic wrap and foil. Freeze for up to 3 to 4 months. Bake the frozen casserole for an hour at 350 degrees F to reheat
