Chicken with Buttered Noodles
Easy, comforting chicken with buttered noodles ā weeknight favorite with tips, variations, and step-...
45-50
total time
6
servings
485 kcal
calories
Introduction: Why Chicken Cordon Bleu Works as a Casserole
Chicken Cordon Bleu is a classic dish that traditionally features tender chicken, savory ham, and melted Swiss cheese, often rolled and breaded. Transforming that classic into a casserole takes everything people love about cordon bleu and simplifies it into a family-friendly, oven-baked dish thatās easier to assemble, feeds more people, and stores or reheats well. This casserole preserves the core flavorsājuicy chicken, salty ham, nutty Swiss, and a tangy Dijon-creamy sauceāwhile eliminating the need to individually roll and bread cutlets. The result is a comforting, layered bake where every spoonful contains the familiar cordon bleu trio. For busy weeknights, potlucks, or make-ahead meal prep, the casserole version shines. Itās also highly flexible: you can use leftover rotisserie chicken, thinly sliced deli ham, or thicker slices chopped into bite-sized pieces. Swiss cheese can be swapped with GruyĆØre or Emmental for a similar melt and flavor profile. The sauce can be built from a simple roux with milk and Dijon or from a cream-of-mushroom or cream-of-chicken base if you prefer an ultra-easy shortcut. In this article youāll find a detailed ingredient list, step-by-step preparation, baking times, variations for dietary needs, serving suggestions, and storage tips to keep the casserole flavorful after reheating. Whether you aim to impress guests or want a fuss-free family meal, this Chicken Cordon Bleu Casserole balances technique and convenience to deliver a reliably delicious result.
Gathering Ingredients: What Youāll Need and Why
Assembling the right ingredients ensures your Chicken Cordon Bleu Casserole tastes authentic and balanced. Start with cooked chicken: boneless, skinless breasts or thighs can be used. Poached or leftover roasted chicken works well because pre-cooked meat shortens bake time and keeps the casserole from drying out. For the ābleuā essence, thinly sliced hamācity ham, deli-style ham, or honey hamāadds saltiness and texture. Swiss cheese is classic; its nutty, slightly sweet profile melts beautifully. GruyĆØre is a great substitute if you want a more complex flavor. The sauce binds and enriches the casserole: a simple bĆ©chamel made from butter, flour, and milk with Dijon mustard gives the classic tang, while a cream soup base (cream of mushroom or chicken) offers a shortcut with a richer mouthfeel. Additional flavor boosters include finely minced garlic, a splash of white wine or dry sherry when making the sauce, and freshly ground black pepper. Breadcrumbs or crushed buttery crackers sprinkled on top create a crisp golden crust; panko yields a lighter crunch. Fresh herbs like parsley or chives add brightness when sprinkled just before serving. Vegetables such as sautĆ©ed mushrooms or thinly sliced spinach can be folded in for added nutrition and flavor. Measure ingredients ahead, shred or slice the cheese, dice the ham if using thick slices, and have your casserole dish greased and ready. Proper preparation makes the assembly smooth and efficient, especially if youāre cooking for a crowd or prepping the casserole in advance.
Preparing the Chicken and Ham: Key Techniques (Cooking Process)
Preparing the proteins correctly ensures a tender, flavorful casserole. If you start with raw chicken breasts, poaching is one of the gentlest ways to keep them moist. Simmer chicken in seasoned water or low-sodium broth with aromatics like onion, garlic, bay leaf, and peppercorns for 12ā15 minutes until fully cooked, then let rest before shredding or dicing. Alternatively, roast or pan-sear breasts for added caramelized flavorāreduce oven time slightly when baking the assembled casserole to prevent overcooking. For ham, select slices that are not too thick; roughly chop or dice thicker slices so every bite has a good ratio of meat to cheese. Deli ham is handy and slices thinly for easy layering. If using leftover spiral ham, cut away the crust and chop into bite-sized pieces. For a richer profile, lightly sautĆ© chopped ham with a tablespoon of butter to render some surface fat and amplify flavor before combining with chicken. When combining proteins, taste for seasoning: ham contributes salt, so balance with pepper and a touch of Dijon mustard in the sauce. Incorporating shredded Swiss or GruyĆØre into the protein mixture helps the filling bind and melt evenly. Keep components warm before assembling so the casserole heats uniformly in the oven. Attention to these stepsāpoaching time, chopping consistency, and seasoningāresults in a succulent interior and prevents a dry, overcooked final dish.
Assembling the Casserole: Step-by-Step Instructions
Assembling the Chicken Cordon Bleu Casserole is straightforward and mindful layering yields the best texture. Preheat the oven to 350Ā°F (175Ā°C) and lightly grease a 9x13-inch casserole dish with butter or nonstick spray. Start by arranging a base layer: you can use sliced potatoes, cooked rice, or a thin layer of breadcrumbs if you want more heft; however, traditional cordon bleu casseroles typically build directly on a protein-and-cheese base for a denser, richer result. Layer the diced or shredded chicken evenly across the dish, then add the chopped ham, distributing it so each scoop will have both meats. Next, sprinkle half of the shredded Swiss or GruyĆØre cheese across the top to help create a melty internal layer. Pour the prepared sauceāwhether itās a bĆ©chamel enriched with Dijon or a condensed-soup mixtureāover the proteins, using a spatula to ensure even coverage and to push the sauce into all corners. The sauce should be substantial enough to coat but not so watery that the casserole becomes soupy after baking. Add the remaining cheese on top to create a golden, cheesy finish. For texture contrast, combine 1 cup of panko or crushed buttery crackers with a tablespoon of melted butter and sprinkle over the cheese layer; this will crisp in the oven. Press the top lightly to create contact between layers, cover loosely with foil for the first part of baking to keep moisture in, and follow the recommended bake times below. These assembly steps provide a balanced distribution of flavors and ensure a creamy yet cohesive final casserole.
Baking, Timing and Temperature: How to Get a Golden Finish
Baking temperature and timing are critical to achieving a creamy interior and golden, slightly crisp top. Preheat your oven to 350Ā°F (175Ā°C). If you used raw chicken, the dish needs to reach an internal temperature of 165Ā°F (74Ā°C) to be safe; with pre-cooked chicken, focus on warming through and allowing cheese to melt without drying the proteins. Cover the casserole loosely with aluminum foil for the first portion of bakingāabout 25 to 30 minutesāto trap steam and prevent the surface from overbrowning before the center heats properly. After this initial period, remove the foil and bake an additional 10 to 15 minutes or until the cheese is bubbling and the topping has reached a desirable golden brown. If using a breadcrumb or panko topping, a final broil for 1 to 2 minutes can quickly crisp the surfaceāwatch closely to avoid burning. Let the casserole rest for 8 to 10 minutes after removing it from the oven; this short rest allows the sauce to set slightly, making it easier to serve clean slices and preventing runny portions. For high-altitude or deeper casseroles, you may need to add 5ā10 minutes to baking time. If you notice the edges darkening too quickly while the center remains cool, lower the oven temperature by 25Ā°F and increase bake time until evenly heated. Correct baking yields a casserole with a creamy, cohesive interior and an appetizing browned crust that provides textural contrast.
Final Presentation and Serving Suggestions
Presentation elevates a humble casserole into an inviting center-piece for the table. After the casserole has rested and set slightly, garnish with finely chopped parsley or chives for color and a hint of freshness. Serve on warm dinner plates to keep servings hot; ladle portions with a spatula to maintain layers of chicken, ham, and cheese in each slice. Pair the Chicken Cordon Bleu Casserole with simple sides that complement without competing: a crisp green salad with a light vinaigrette provides acidity to cut through the dishās richness, steamed green beans or roasted asparagus bring textural contrast, and buttery mashed potatoes or a light rice pilaf integrate well if you desire additional starch. For a brunch or celebratory buffet, present the casserole alongside pickled red onions, a lemon-herb aioli, or a grainy mustard for guests to add brightness to each bite. Wine pairings favor medium-bodied whites such as Chardonnay (unoaked or lightly oaked) or a dry Riesling; a light red like Pinot Noir can also work if you prefer red wine. For a non-alcoholic drink, sparkling water with lemon or a lightly sweetened iced tea provides refreshing balance. Slice the casserole into squares for tidy portions, and place garnished slices on a warmed platter for a polished presentation. Thoughtful plating and complementary sides transform this comforting casserole into a balanced, restaurant-quality meal thatās still easy to prepare at home.
Substitutions, Dietary Modifications and Flavor Variations
This casserole is adaptable to dietary preferences and ingredient availability. For a lower-carb version, omit breadcrumbs and serve the casserole over cauliflower rice or alongside roasted vegetables instead of potatoes or rice. To reduce sodium, choose low-sodium ham or substitute with cooked turkey slices; taste the sauce before adding additional salt. If you need a gluten-free option, use a gluten-free flour or cornstarch slurry for the bƩchamel and replace breadcrumbs with crushed gluten-free crackers or almond flour for a crunchy topping. For a lighter cheese profile, mix Swiss with a portion of part-skim mozzarella to reduce fat while maintaining meltability. Vegetarians can swap chicken and ham for hearty mushrooms, artichoke hearts, and smoked tofu; use vegetarian broth and check cheeses for animal rennet. To introduce different flavor profiles, try adding sautƩed leeks and mushrooms to the filling for an earthy twist or fold in baby spinach for color and nutrition. A smoky twist can be achieved using smoked ham and a hint of smoked paprika in the sauce; for more tang, elevate the Dijon amount or add a tablespoon of whole-grain mustard to the bƩchamel. If you prefer a creamier, restaurant-style sauce, whisk in 1/4 cup of heavy cream to the bƩchamel or finish with a splash of dry white wine. Each substitution impacts texture and moisture, so adjust cooking times and the thickness of the sauce accordingly to maintain a cohesive casserole.
Storage, Reheating and Make-Ahead Tips
Chicken Cordon Bleu Casserole stores and reheats well, making it ideal for meal prep. Cool the casserole to room temperature before refrigerating to prevent condensation that can make the topping soggy. Store in an airtight container or cover the casserole dish tightly with plastic wrap and then foil. Refrigerated, the casserole will keep for 3 to 4 days. For longer storage, freeze portions or the entire casserole for up to 2 to 3 months. When freezing, wrap individual slices in parchment and then foil, or transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating for best texture. To reheat refrigerated portions, preheat the oven to 350Ā°F (175Ā°C). Place individual portions in an oven-safe dish, cover loosely with foil to retain moisture, and heat for 15 to 20 minutes until warmed through; remove the foil and broil 1ā2 minutes if you want to re-crisp the topping. Microwaving works for convenience but may soften the crunchy toppingāheat on medium power in short intervals, stirring if needed, and finish under the broiler briefly if desired. If reheating from frozen, bake covered at 350Ā°F for 45 to 60 minutes until heated through, then uncover and bake an additional 10 minutes to brown the top. For make-ahead assembly, prepare the casserole up to the point of baking, cover, and refrigerate for 24 hours; increase bake time by 10ā15 minutes if baking directly from chilled. Proper storage and reheating techniques preserve texture and flavor so leftovers taste nearly as good as the freshly baked casserole.
Chicken Cordon Bleu Casserole
Easy Chicken Cordon Bleu Casserole with ham, Swiss cheese, and creamy Dijon sauceāperfect for family dinners, meal prep, and weeknight comfort food.
total time
45-50
servings
6
calories
485 kcal
ingredients
- 3 cups cooked chicken, shredded or diced š
- 1 1/2 cups diced cooked ham š
- 2 cups shredded Swiss cheese (or mozzarella if preferred) š§
- 8 oz cream cheese, softened š¦
- 1 cup heavy cream š„
- 1/2 cup chicken broth š²
- 1 tbsp Dijon mustard š
- 1/2 tsp garlic powder š§
- Salt and pepper, to taste š§
- 1 1/2 cups crushed Ritz crackers or panko breadcrumbs š
- 2 tbsp melted butter š§
- 1/4 cup grated Parmesan cheese š§
instructions
- 1ļøā£ Preheat your oven to 375Ā°F (190Ā°C) and grease a 9x13-inch baking dish thoroughly.
- 2ļøā£ In a medium saucepan, combine the softened cream cheese, heavy cream, chicken broth, Dijon mustard, garlic powder, salt, and pepper. Heat over medium heat, stirring constantly until the mixture is smooth and creamy.
- 3ļøā£ Spread the cooked chicken evenly across the bottom of the prepared baking dish.
- 4ļøā£ Layer the diced ham evenly over the chicken.
- 5ļøā£ Pour the creamy sauce evenly over the chicken and ham layers.
- 6ļøā£ Sprinkle the shredded Swiss cheese evenly on top of the sauce.
- 7ļøā£ In a small bowl, combine the crushed crackers or panko breadcrumbs with the melted butter and grated Parmesan cheese. Mix well.
- 8ļøā£ Evenly sprinkle this breadcrumb topping over the casserole to create a crispy crust.
- 9ļøā£ Bake the casserole uncovered for 25-30 minutes, or until it becomes bubbly and the topping is golden brown.
- š Remove from the oven and let the casserole cool for a few minutes before serving.
- 1ļøā£1ļøā£ Serve warm, ideally alongside green beans or a crisp fresh salad for a complete meal.
- āØ Pro Tip: For an extra flavor boost, drizzle honey mustard or ranch dressing over individual servings. Leftovers reheat perfectly for a delicious lunch the next day!
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