These Popular Casseroles From The Pioneer Woman Will Inspire You to Cook: All the classic elements of chicken cordon bleu are combined in a casserole in a single pan that you can prepare any night of the week.
If you really want to impress someone, chicken cordon bleu is one of the most reliable dishes. It is also one of the most difficult, as the cheese and ham filling is never as perfect as we would like it to be.
So if you want to evoke this combination of flavors for your family without worrying about the presentation, we’ve got you covered: Cordon Bleu Chicken Casserole! It comes to us from The Pioneer Woman and it’s everything we love about the classic, stress-free dish. Bonus: it’s a breakthrough.
- 6 tablespoons 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 breasts, cut into cubes
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1/2 teaspoon cayenne
- Kosher salt and freshly ground black pepper
1: Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with 1 tablespoon butter.
2: Place the ham on a dish lined with kitchen paper and microwave for about 3 minutes to reduce moisture levels. Mix the Swiss cheese and Monterey Jack cheese in a bowl.
3: Place about a third of the chicken in one layer on the bottom of the prepared baking pan. Top with half the ham. Sprinkle 1/4 cup of the mixed cheese. Repeat this again and then finish with a layer of chicken.
4: Melt the remaining 5 tablespoons of butter in a skillet over medium heat. Place the panko in a bowl, pour half of the melted butter into it, mix well and set aside.
5: Add the flour to the pan with the remaining butter and cook for 2 to 3 minutes, beating the lumps. Add the milk, broth, dijon and cayenne pepper and let it boil until it starts to thicken. Remove from heat and add 1 cup of cheese until it melts. Season with salt and pepper
6: Pour the sauce over the casserole. Sprinkle the remaining cup of cheese, then the panko mixture. Bake 25 to 30 minutes until top is golden brown and casserole bubbles.
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